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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Corn Chowder Recipe

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This recipe for Corn Chowder is from Susan Marie's Kitchen, 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:  
3 potatoes
3 tbsp. butter
1 onion, finely chopped
1 carrot, finely diced
3 celery stalks, finely diced
2 c. fresh or frozen corn
½ tsp. dried or 2 tsp. fresh marjoram
½ tsp. dried or finely chopped fresh thyme
¼ tsp. paprika
¼ tsp. black pepper
1 tsp. milk
Chives or parsley for garnish

Directions:
Directions:
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 1½ potatoes into small cubes; add to the soup pot. Blend remaining 1½ 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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