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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Hare
Added: Thursday, January 25, 2007


2 T butter
2 T extra virgin olive oil
2 c chopped onion
2 T all purpose flour
4 c vegetable broth (homemade or canned)
2 russet potatoes (about 8 oz each) peeled and diced
1 c half and half
4 c fresh corn kernels (from about 8 ears of corn)
1 dash of Tobasco sauce
salt and pepper to taste
1 lg. yellow bell pepper diced
4 green onions (including 3 inches of green) thinlly sliced
1 lg yellow tomato, cored, seeded and diced for garnish
1/3 c fresh basil leaves, slivered for garnish

1. Melt butter with the oil in a large pot over low heat.
2. Add chopped onions and cook stirring occasionally , about 10 minutes. Sprinkle with flour and cook, stirring for 5 minutes longer.
3. Add the broth and diced potatoes. Continue cooking over medium heat until the potatoes are tender, about 12 to 15 minutes.
4. Add the half and half, corn kernels, Tabasco, salt and pepper. Cook, stirring occasionally for 8 minutes. Add the diced bell pepper and green onions, cook over low heat for 5 minutes longer.
5. Serve immediately, garnished with the diced tomato and slivered basil leaves.

Number Of Servings:
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