Potato and Corn Chowder  Chowder  745 reads

Potato and Corn Chowder
2 medium red potatoes
375 ml water 1 1/2 cup
25 ml butter or canola oil 2 tbsp
375 ml onion, chopped 1 1/2 cup
7 ml salt 1 1/2 tsp
1 stalk celery, diced
1 red bell pepper, chopped
1.25 L fresh corn 5 cup
fresh black pepper to taste
1 ml dried thyme 1/4 tsp
2 ml dried basil 1/2 tsp
250 ml milk 1 cup

Scrub or peel potatoes; cut into small dice. Place in small saucepan with water. Bring to a boil, lower heat to a simmer, cover and cook until tender but not mushy; set aside.

Meanwhile, melt butter or heat the oil in a soup pot or dutch oven. Add onion and salt, cook over medium-low heat, stirring. After 5 minutes, add celery and keep cooking. About 5 minutes later, add cooked potatoes with liquid, pepper, corn, black pepper and herbs. Stir well and cover. Reduce heat and let it cook about 5 minutes more.

Use a blender or food processor to puree about half the soup. Return this to the pot. Stir in milk about 10 minutes before serving. Heat the soup gently - don't cook it any further.

Serves 6
Rating 2.74/5
Rating: 2.7/5 (129 votes)
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