Corn Chowder
There's nothing like this Corn Chowder to warm you up on a cold night. This delicious recipe takes just 45 minutes to make and serves 8.
Ingredients
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1/2 green bell peppers, 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 leaves
• 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 and serve hot.