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Corn And Potato Chowder

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Ingredients
  Ears of sweet corn 8 , shucked
  Bacon slices 2 , chopped
  Onions 2 Large, chopped
  Celery stalks 2 , chopped
  Red potatoes 1 Pound, cut into 1 -inch chunks
  Fresh thyme sprigs/1 teaspoon dried thyme leaves 3
  Bay leaf 1
  Salt 3 Teaspoon
  Smoked chili 1
  Unsalted butter 4 Ounce (1 Stick)
  Vegetable stock/Water 3 Quart
  Cornstarch 4 Teaspoon, dissolved in 1/4 cup water
  Water 1⁄4 Cup (4 tbs) (For Dissolving Cornstarch)
  Cream/Milk 1 Quart
  Salt To Taste
  White pepper To Taste
  Chopped fresh chives 2 Tablespoon
Directions

1. Cut corn kernels from the cob using a slicing motion with a kitchen knife. Reserve the cobs, and set kernels aside. In a large soup pot over medium-high heat, render the bacon. (The resulting oil will add flavor to the vegetables as they cook.) Add the corncobs, onions, celery, potatoes, thyme, bay leaf, salt, and chili if using. Cook until onions are translucent, about 5 minutes. Add the butter, and cook gently, allowing the vegetables to stew in the butter, for about 5 more minutes.
2. Add the vegetable stock. Raise heat to high and bring to a full boil. Lower to a simmer and cook 10 minutes more. Remove the corncobs. Add cornstarch mixture and simmer 5 minutes more. Stir in the cream, and adjust seasoning with salt and white pepper to taste. Serve sprinkled with chives.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato
Cook Time: 
2 Minutes

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