Corn and Potato Chowder

Recipe by Angela0322
READY IN: 50mins
SERVES: 4
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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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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