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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cabbagetown Cafe
Added: Saturday, November 29, 2008


3 potatoes
3 tbsp. butter
1 onion, finely chopped
1 carrot, finely diced
3 celery stalks, finely diced
2 c. fresh or frozen corn
tsp. dried or 2 tsp. fresh marjoram
tsp. dried or finely chopped fresh thyme
tsp. paprika
tsp. black pepper
1 tsp. milk
Chives or parsley for garnish

Scrub the potatoes well but do not peel. Cook in water to cover until the potatoes are cooked but still firm, about 30 minutes after the water boils. In a soup pot, melt the butter. Add the onion, carrot, and celery and saute until the vegetables are cooked but not too soft. Add the corn and cook for 10 minutes more. Add the herbs, spices, and salt and cook for 3-4 minutes more. Dice 1 potatoes into small cubes; add to the soup pot. Blend remaining 1 potatoes with the potato water and 2-3 c. milk, enough to make a good serving consistency. Add the blended mixture to the soup pot. Heat gently to serving temperature. Taste and adjust the seasonings. Garnish with finely chopped chives or parsley.




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