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Fresh Corn Chowder
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4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk
Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in
butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until
potatoes are tender. Combine the flour and milk until smooth; gradually stir into
soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 7 servings.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |