corn chowder

15Mar11

This recipe was inspired by both an article I recently read in Cook’s Country magazine and the rainy spring weather we have been having in San Francisco. Much of the recipe has been altered, but I was intrigued by their use of puréed canned corn. The result in this recipe is a smooth, thick stew, with hearty chunks of vegetables.

Corn Chowder

Ingredients:

  • 4 red potatoes, peeled and diced
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 16 oz package frozen corn
  • 3 cups broth (Better Than Bouillon)
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 2 cups potato water
  • 3 15 oz cans corn

Instructions:

  1. Put three cups water in a medium saucepan to boil. Boil two peeled potatoes until soft. Reserve liquid.
  2. In a medium-sized frying pan, heat olive oil over medium-high until shimmering.
  3. Sauté onions for 5 minutes, or until translucent.
  4. Add carrots and celery. Cook 5 minutes more.
  5. Add peppers. Cook another 5 minutes.
  6. Add frozen corn, stir and cook 5 minutes, or until the corn has begun to defrost.
  7. Add broth, 2 potatoes and salt and pepper. Bring to boil and then reduce to a simmer.
  8. Take boiled potatoes and 2 cups reserved potato water and blend until smooth.
  9. Add potato purée to soup pot.
  10. Drain two cans of corn; reserve the liquid of one can. Puree cans of corn in the reserved liquid.
  11. Add corn purée to soup pot.
  12. Heat through and serve.
  13. Enjoy!
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One Response to “corn chowder”

  1. WARNING: This makes a lot of soup! My friend asked me to warn everyone!


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