Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 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

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Recipe by evelynathens

5

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An easy, tasty soup to make that is substantial enough to make the meal. Serve with corn muffins to follow on the corn theme.

Ready In:: 45mins
Serves:
Units:

5

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ingredients

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

directions

Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
Add garlic and cook 1 minute.
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).
Add fresh corn and simmer 5 minutes.
Discard bay leaf.
Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
Add puree back to the hot soup and heat.
Season to taste.

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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"An easy, tasty soup to make that is substantial enough to make the meal. Serve with corn muffins to follow on the corn theme."

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photo by lazyme

7/23/2013

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review by lazyme

7/23/2013

This is a good and easy soup. My blender was broken and so I used my immersion blender to roughly puree the soup - but not too much as I like a chunkier soup. We felt that this could have used a little more spice/herb flavor but certainly was tasty as is. Thanks Evelyn for a nice meal. Made for ZWT9 Holy Trinity Challenge.

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review by Ck2plz

7/20/2013

I thought this soup was perfectly seasoned! I served it with french bread with butter smeared on it, yum! My chowder came out on the thin side (maybe chef error or not big enough potato) I may add another potato the next time I make it. Made for the Gourmet Goddesses for ZWT9 July 2013.

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photo by twissis

7/16/2013

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review by twissis

7/16/2013

Made this chowder for ZWT-9 & my DH declared it excellent. We both liked the fact that it's so veggie-rich, but only lightly-creamed. Other than using red bell pepper DH bought vs green, I made it exactly as written & served it as a 1st course w/cornbread as you suggested. 1 of it's best assets is that it's so versatile & can be expanded to satisfy the meat-lovers among us w/the addition of shredded chicken, baby shrimp, etc. Thx for sharing this recipe w/us.

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