Prep 5 mins
Cook 30 mins
passed down to me from my grandma NOTE - 3 cups frozen corn maybe substituted for fresh.
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 2 tablespoons butter, melted
- 3 cups fresh corn, cut from cob
- 1 1⁄2 cups peeled potatoes, cubed
- 1 1⁄2 cups water
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried whole thyme
- 2 cups milk
- 1 cup half-and-half cream
- Saute onion and celery in butter in a large saucepan until tender.
- Stir in next 7 ingredients; cover and simmer 15 minutes.
- Add milk and half & half; cook stirring constantly, until thoroughly heated.
I made a half recipe. I added chopped carrot along with the celery and onion. That added a little color to the soup. I liked this soup after I added additional salt and pepper at the end of cooking it. It was pretty bland before that. I would suggest garnishing the soup with chopped fresh parsley before serving.
This is a wonderful corn chowder...definitely a keeper for us. I used 1-1/2 cups chicken stock in place of the water and bouillon cubes, and because I found out after I got started that I didn't have enough potatoes, I used about a cup of mashed potatoes in their place. This worked wonderfully as it added to the flavor of the soup and thickened it up a bit too. I will definitely be making this chowder again. Made and reviewed for the Spring PAC 2010