Wednesday, February 2, 2011

Corn chowder


I think just about every family has their favorite Corn Chowder recipe.  Here's ours!



Corn Chowder
2 T butter or bacon grease (if not making a vegetarian meal)
2 T olive oil
Onion, chopped
2 garlic cloves, minced
1 T fresh thyme leaves
1/4 c flour
6 c vegetable stock
2 c light cream
2 large potatoes, peeled and diced
6 c corn
Salt and pepper
Grated Grueye cheese for top

Heat the butter and oil in a dutch oven over medium heat. Saute the onion, garlic, and thyme and cook until they are soft, about 8 minutes. Sprinkle the vegetables with flour and stir to coat. Add the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard until the potatoes start to break down.

Add the corn to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Serve topped with cheese.

4 comments:

Rich said...

Corn Chowder is one of my favorite soups in the world, and this looks like a great version! Considering it's nine degrees here in Dallas, that looks just about perfect ...

Cyndi L said...

I'm all about the soups and stews right now! We're having record snowfall here in New England...

ARLENE said...

We just had seafood corn chowder last night. It's the second recipe I've tried and a keeper. Yours looks delicious as well. I've been avoiding cream and thickening the chowder by pureeing the veggies.

Cyndi L said...

That's a perfect solution to keep it low fat and still delicious!