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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Corn Chowder Recipe

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This recipe for Corn Chowder is from The Gibson Family Cookbook Project, 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:  
2 tbsp butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves minced
6 sprigs fresh thyme, leaves only
¼ cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 potatoes, peeled and diced
6 ears of corn
Salt and freshly ground black pepper
¼ cup chopped fresh parsley leaves
Directions:
Directions:
1. Heat butter and 1 tbsp olive oil in a sauce pan over medium ear – add onion, garlic, and thyme and cook until they are soft, about 8 to 10 min –
Then dust with flour and stir to coat well – pour in the vegetable stock and bring to a boil – add cream and potatoes – bring to a boil and boil hard for about 7 min until the potatoes break down (this will help to thicken the soup and give it a good texture)
2. Cut corn kernels off the cob and add to the soup – season with salt and pepper and simmer until the corn is soft, about 10 to 12 min – stir in the parsley and give it add a little olive oil – ladle the soup into bowls and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 min

 

 

 

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