Corn Chowder

Recipe by evelynathens
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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