Corn Chowder
Ingredients:
- 1/4 cup butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 2 large potatoes, peeled and chopped
- 3 cups fresh corn kernels (or 2 cans of corn, drained)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
Instructions:
- In a large pot over medium heat, melt the butter. Add the onion, celery, and garlic and cook until the vegetables are tender, about 10 minutes.
- Stir in the flour and cook for another minute.
- Slowly pour in the chicken broth, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the potatoes, corn, thyme, basil, oregano, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let simmer for 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and Parmesan cheese and cook until heated through, about 5 minutes.
- Serve hot and garnish with additional grated Parmesan cheese, if desired.
Warm up on a chilly day with a bowl of delicious and comforting corn chowder. Made with fresh corn, tender potatoes, and a creamy base, this soup is sure to become a family favorite. Serve with crusty bread for a complete meal.
This soup is also a great way to use up leftover corn from the summer harvest. Simply substitute frozen corn for the fresh kernels in the recipe.
Soup lovers and comfort food enthusiasts, give this corn chowder recipe a try. It's an easy and satisfying meal that's perfect for lunch or dinner.
