RECIPE ALERT: Creamy Corn Chowder

Leave a comment

chowder

Corn is in abundance throughout the summer and can be prepared in a variety of ways to enhance its natural sweetness. One of its most popular uses is in corn chowder. Corn chowder is traditionally a comfort food indigenous to New England. Our creamy corn chowder recipe, however, transcends the boundaries of the Northeast and can be enjoyed anywhere at any time! While corn is a summer staple, the beginning of fall is the perfect time to make use of the remaining harvest. Enjoy as much as you desire now, and then keep the rest frozen for use all year long.

Ingredients:

(24 servings)

1 pounds of corn
1 whole onion, diced
2 whole carrots, diced
2 ½ pounds potatoes, diced
½ quart heavy cream
1 quart chicken stock (or vegetable stock)
2 ounces corn starch
2 ounces water
1 bay leaf
1 ½ cups basil, shredded
Salt, to taste
Pepper, to taste

Directions:

Sauté the onions and carrots in olive oil until golden brown. Add the chicken stock, and bring to a boil. Reduce the heat, and let the soup simmer. Add potatoes and bay leafs, and let simmer for 40 minutes. Add the cream, and bring the soup to a boil. Reduce the heat, and let the soup simmer for 10 minutes. Puree ½ of the vegetables, and add back to the soup. Add basil, and thicken the soup with dissolved corn starch. Add salt and pepper to taste, and serve hot. Enjoy, now and later!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s