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Return to browsing category: Fall/Winter

Corn Chowder by Andrea Pack serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Yummy corn chowder. Don't leave out the scallions!

Ingredients:

1 Tablespoon

Unsalted butter

2 Tablespoons

olive oil

2 medium

onions

2 cloves

garlic

1 teaspoon

paprika

4 cups

vegetable stock

2 large

potatoes

1 stalk

celery

1 leaf

bay leaf

1/2 teaspoon

salt

1 teaspoon

sugar

to taste

black pepper

4 cups

frozen corn kernels

scallions, thinly sliced

1 cup

milk

1/4 teaspoon

dried thyme

dash

cayenne pepper

1/4 cup

sour cream

Directions:

1. In a large stockpot, combine the butter, olive oil, onions, and garlic and saute over medium heat until the onions are tender but not brown, about 10 minutes. Sprinkle on the paprika, toss, and cook 1 minute.

2. Add the stock, potatoes, celery, bay leaf, salt, sugar, and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions, and cook 2 minutes more. Remove the bay leaf.

3. Scoop out 2 cups of the chowder and set it aside. Puree the remainder and return it to the pot. Stir in the reserved chowder, the milk, thyme, and cayenne pepper. Cook 5 minutes more. Serve in bowls with a spoonful of sour cream on top.

Categories:

Fall/Winter
Soups
Vegetables