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Summer Corn Chowder Recipe

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This recipe for Summer Corn Chowder is from Edmunds Family Favorites, 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 large onion, rough chopped
2 stalks of celery, rough chopped
½ bell pepper (chef’s choice of color), rough chopped
¼ cup butter
2 tbsp olive oil
2 cloves garlic, minced
6 cups chicken or vegetable stock
½ tsp dried thyme, crumbled
1 bay leaf
2 tsp salt
1 tsp black pepper
¼ tsp cayenne pepper
2 carrots, rough chopped
1 1 large potato, peeled and cut into cubes the size of sugar cubes
2 ½ cups corn kernels, fresh or frozen
1 15 oz. can creamed corn
1 cup half-and-half
1 tbsp corn starch
Directions:
Directions:
Cook onion, celery, and bell pepper in butter and oil over moderately low heat, stirring frequently until vegetables are softened. Add garlic and cook for 1 minute. Add chicken stock, thyme, bay leaf, salt, pepper, cayenne, carrots, and potato; simmer, covered, for 15 minutes (if using frozen corn, add at this point). Add fresh corn and simmer for 5 minutes. Discard bay leaf. In separate bowl, combine half-and-half and cornstarch, whisk to form a slurry, and stir into soup. Simmer on low heat until ready to serve.

 

 

 

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