Corn and Potato Chowder
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 2 cups fresh corn or 2 cups frozen corn
- 1 medium chopped onion
- 1 tablespoon olive oil
- 2 cups vegetable stock, I use vegetable bouillon
- 2 cups unpeeled cubed potatoes
- 1⁄2 cup sliced celery
- 1⁄2 teaspoon dried thyme
- 1 3⁄4 cups skim milk
- salt and pepper, to taste
directions
- Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
- Process half of the vegetable mixture and all the stock until smooth.
- Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
- Stir in milk, and cook until hot, 2-3 minutes.
- Season with salt and pepper.
- Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.
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RECIPE SUBMITTED BY
I'm a 34 year old new SAHM of a 19 month old, Lina, and a mom-to-be of a baby boy. My husband and I have always loved food, and cooking, and are looking forward to sharing that love with Lina. I've been a member of Zaar for 2 years now, but I never got involved in the community. That's something I would like to do now. I'm also looking forward to adding recipes and getting and giving reviews.