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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Carrot and Corn Chowder Recipe

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This recipe for Carrot and Corn Chowder is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp olive oil
1 onion, chopped
1 leek (white part only), thinly sliced
1 1/2 cups water or vegetable stock
1 potato, peeled and diced
3 medium carrots, peeled and diced
1 sweet potato, peeled and diced
1/2 cup coarsely chopped fresh parsley
2 tbsp all-purpose flour
1 1/2 cups low-fat milk
1 1/2 cups corn niblets (Anne uses a whole can)
salt and pepper to taste
1 tbsp fresh thyme (or 1 tsp dried)
Directions:
Directions:
In large saucepan, heat oil over medium heat; cook onion and leek, stirring occasionally, for 5 to 10 minutes or until onions are tender. Add a little of the water if necessary to prevent sticking.

Add 1 1/4 cups of the water, potato, carrots, sweet potato and half of the parsley; cover and simmer until vegetables are tender, about 15 minutes.

Mix flour with remaining 1/4 cup water; stir into soup.

Add milk; bring to simmer, stirring. Add corn, and salt and pepper to taste.

Add thyme and remaining parsley; simmer for 1 minute.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
An Annejohn favourite.

 

 

 

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