Recipe details Medium
Difficulty: Medium
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 4
Nutrition Per Serving
estimated
Calories: 250
Corn Chowder
There's nothing like this Corn Chowder to warm you up on a cold night. This delicious recipe takes just 45 minutes to make and serves 8.
Difficulty: Medium
Categories: soup, main course
Ingredients
1x
- • 1 large onion, chopped
- • 2 stalks celery, chopped
- • 1/2 green bell pepper, chopped
- • 1/4 cup butter
- • 2 tablespoons olive oil
- • 2 cloves garlic, minced
- • 8 cups chicken stock
- • 1/2 teaspoon dried thyme, crumbled
- • 1 bay leaf
- • 1 teaspoon salt
- • 2 carrots, chopped
- • 1 large potato, peeled and cut into cubes the size of corn kernels
- • 4 cups corn kernels, fresh or frozen
- • 1 cup half-and-half
Instructions
1
Cook onion, celery, and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
2
Add garlic and cook 1 minute.
3
Add stock, thyme, bay leaf, salt, carrots, and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
4
Add fresh corn and simmer 5 minutes.
5
Discard bay leaf.
6
Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half, and puree.
7
Add puree back to the hot soup and heat.
8
Season to taste and serve hot.
Recipe from Cookbook Hub - www.cookbookhub.org