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Corn & Potato Chowder
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Corn and potato chowder | |
1 tablespoon | butter |
1 cup | onion chopped |
one half cup | green bell pepper chopped |
salt | |
pepper to taste | |
1 tablespoon | garlic minced 2 tablespoons flour |
4 cups | vegetable broth |
4 cups | potato finely diced |
1 1/2 cups | carrots shredded |
2 cups | corn kernels fresh or frozen |
1 cup | half and half cream |
1/2 teaspoon | dried thyme |
2 tablespoons | fresh parsley chopped |
sling the butter into a soup kettle and melt over medium high heat. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook it till soft and then throw in the garlic, cooking all for 1 min. more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a 1 1/2 cups carrots shredded | |
2 cups | corn kernels fresh or frozen |
1 cup | half and half cream |
1/2 teaspoon | dried thyme |
2 tablespoons | fresh parsley chopped |
sling the butter into a soup kettle and melt over medium high heat. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook it till soft and then throw in the garlic, cooking all for 1 min. more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 min., or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 min. longer to blend of flavors.
Stir in the half and half. Season with the thyme, some more salt, and lots off freshly ground black pepper to taste. Sprinkle with parsley. Give it one last stir, and ladle it up piping hot.
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