Corn Chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 large onion, chopped; 2 stalk celery, chopped; 1 green bell pepper, chopped; 59.14 ml butter; 29.58 ml olive oil; 2 clove garlic, minced; 1892.72 ml chicken stock; 2.46 ml dried thyme, crumbled; 1 bay leaf; 4.92 ml salt; 2 carrots, chopped; 1 large potato, peeled and cut into cubes the size of corn kernels; 946.36 ml corn kernels, fresh or frozen; 236.59 ml half-and-half

Submitted by evelynathens

"An easy, tasty soup to make that is substantial enough to make the meal. Serve with corn muffins to follow on the corn theme."

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photo by lazyme

Ready In:: 45mins
Ingredients:: 14
Serves:: 8

ingredients

1 large onion, chopped
2 stalk celery, chopped
1 green bell pepper, chopped
59.14 ml butter
29.58 ml olive oil
2 clove garlic, minced
1892.72 ml chicken stock
2.46 ml dried thyme, crumbled
1 bay leaf
4.92 ml salt
2 carrots, chopped
1 large potato, peeled and cut into cubes the size of corn kernels
946.36 ml corn kernels, fresh or frozen
236.59 ml half-and-half

directions

Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
Add garlic and cook 1 minute.
Add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
Add fresh corn and simmer 5 minutes.
Discard bay leaf.
Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
Add puree back to the hot soup and heat.
Season to taste.

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Reviews

This certainly is an easy, tasty soup that I will make again. Other than halving the ingredients (with no problems), I followed the recipe exactly. I didn't add salt or pepper at the end as I felt it wasn't required. Thanx Evelyn!

CountryLady
This is a good and easy soup. My blender was broken and so I used my immersion blender to roughly puree the soup - but not too much as I like a chunkier soup. We felt that this could have used a little more spice/herb flavor but certainly was tasty as is. Thanks Evelyn for a nice meal. Made for ZWT9 Holy Trinity Challenge.

lazyme
I thought this soup was perfectly seasoned! I served it with french bread with butter smeared on it, yum! My chowder came out on the thin side (maybe chef error or not big enough potato) I may add another potato the next time I make it. Made for the Gourmet Goddesses for ZWT9 July 2013.

Ck2plz
Made this chowder for ZWT-9 & my DH declared it excellent. We both liked the fact that it's so veggie-rich, but only lightly-creamed. Other than using red bell pepper DH bought vs green, I made it exactly as written & served it as a 1st course w/cornbread as you suggested. 1 of it's best assets is that it's so versatile & can be expanded to satisfy the meat-lovers among us w/the addition of shredded chicken, baby shrimp, etc. Thx for sharing this recipe w/us.

twissis
I enjoyed this recipe. The ingredients were simple and healthy. I halved the recipe and added a little left over ham at the end of the cooking time. Reviewed for ZWT9.

Miss Fannie