Creamy Corn Chowder

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Ingrediënten

  • 1 small onion finely chopped
  • 2 stalks celery finely chopped
  • 4 T. butter
  • 4 cups chicken broth
  • 4 potatoes peeled and cut in bite-sized pieces
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 clove garlic minced
  • 1 tsp. parsley flakes or 1 T. fresh parsley, minced
  • 2 quarts frozen thawed or fresh corn
  • 1 cup half-and-half
  • 3 cups milk

Instructies

  • In a large soup pot, sauté onion and celery in butter until onion is translucent, about 5 minutes.
  • Add the chicken broth, potatoes, salt, pepper, garlic, and parsley and simmer for 30 minutes.
  • Add the corn and simmer gently for another 15 minutes or so.
  • Add the half-and-half and milk and heat thoroughly but do not boil.
  • Adjust seasonings and serve.

Notes / Tips / Wine Advice:

Many times I’ve decided on corn chowder for dinner and simply used frozen corn if I didn’t have time to thaw it beforehand. The soup is just as good, but taste several kernels to be certain the corn has been completely cooked before adding the half-and-half and milk.
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Recipe Category Chicken / Soup
Country Amish
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