Corn Chowder
Aug 22, 2005 by Dagamore | 0 Comments| Share it:
Ingredients
- 2 tablespoons butter
- Extra-virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 6 sprigs fresh thyme leaves only
- 1/4 cup all-purpose flour
- 6 cups canned vegetable stock
- 2 cups heavy cream peeled and diced
- 2 Idaho potatoes
- 6 ears corn
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- 1 side (3 to 4 ounces) smoked trout - boned, skinned, and shredded
Step 1
Above are the ingredients but I added/changed those I was cooking so below will be a little different. Feel free to follow the ingredients listed above. First all chowders should be made in a crock pot, one of these. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
Step 2
Next add the sliced onion and smashed/diced garlic to the butter and cook until the vegetables are good and soft, 8 to 10 minutes.
Step 3
Step 4
Step 5
Step 6
Add in the potatoes, yes I did not cube them, I wanted to be different. Bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Step 7
Step 8
Step 9
Finished:
Now that you have learned how to make corn chowder, please be sure to view these other soup recipes. Also, you will love these American recipes.
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