|
 Recipe: Corn Chowder
An extremely rich and filling vegetarian chowder.
| Yield |
4-6 servings |
| Time |
25 minutes |
| Tools |
- large saucepan
- wooden spoon
- whisk
|
| Ingredients |
- 1 T butter
- 1 carrot, thinly sliced
- 1 stalk celery, sliced
- 1 t fresh rosemary, minced
- 2 T fresh parsley, minced
- 3½ c milk, cream, ½ and ½, sour cream, cream cheese, vegetable stock, or some combination of these*
- 1 potato, chopped
- 2½ c corn
- ½ - 1 t salt
- black pepper
|
| Directions |
Melt butter. Over low heat, sauté carrot, celery, and herbs for 5 minutes, stirring frequently. Add remaining ingredients and simmer over low heat, stirring occasionally, until potato is tender, about 10-15 minutes.
|
| Notes |
*The combination you use will dictate the thickness of the chowder. I personally use 1 c milk, 1 c cream, 1 c sour cream, and ½ c cream cheese, which makes a thick, rich chowder. If you want a thick chowder without using such heavy ingredients, try this: Melt 3 T butter, whisk in ¼ c flour, and cook for one minute, whisking constantly. Gradually whisk in the liquid and add this in step two, above. |
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