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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

August Corn Chowder Recipe

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This recipe for August Corn Chowder is from What to Cook During a Pandemic, 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 Tbs unsalted butter
1 medium onion or 2 shallots, finely chopped
3 cloves garlic, finely minced
1 tsp dried thyme or 2 tsp chopped fresh thyme
3½ cups low-sodium chicken or vegetable broth (try homemade corn cob broth for extra flavor)
1½ cups water
4 medium Yukon Gold potatoes, unpeeled & diced
5 ears corn, kernels cut off, save cobs
2 medium beefsteak tomatoes
1 Tbs red-wine vinegar

Garnish: Sour cream & chopped fresh tarragon
Kosher salt & freshly ground black pepper to taste
Directions:
Directions:
Melt butter in a medium saucepan or stockpot over medium heat until slightly foamy.
Add onion & cook 5 minutes, stirring often.
Add garlic, thyme & seasonings; cook for 1 minute, stirring.
Add broth & water bringing to a simmer.
Add potatoes to simmering broth; cook 20 min, until potatoes are cooked through.
Stir in corn kernels & tomatoes; cook 15 additional minutes.
Check seasonings; adjust if needed.

Remove from heat; stir in vinegar.
Garnish with sour cream & tarragon

Preparation time is 30 minutes. Serves 6-10
Personal Notes:
Personal Notes:
For extra taste, try cutting off the corn, place the cobs in a stockpot with the water & a pinch of salt. Bring to a rolling boil, boil for about 5 minutes. Allow to cool slightly & then scrape cobs into water.

 

 

 

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