Saturday, October 23, 2010

Corn Chowder

Makes 4 servings

  • 1 T butter
  • 1 t olive oil
  • 1/2 c onion, diced
  • 2 cloves garlic, smashed
  • 1/2 t thyme
  • 2 T whole wheat flour
  • 1 c potato, diced
  • 2/3 c half & half
  • 1 1/3 c milk
  • 1 c water
  • 2 t chicken bullion
  • 1 lb frozen corn
  • salt & pepper to taste

In 2 qt or larger pot, warm butter and olive oil over medium heat. Add onion, garlic, and thyme and cook until onions are transparent, 8 to 10 minutes. Add potatoes and flour and stir until flour coats vegetables. Add half & half, milk, water, chicken bullion. Boil for 7 minutes to soften potatoes, then lightly mash potatoes with potato masher. (Breaking down the potatoes will give the soup a nice texture.) Add corn, salt, and pepper and simmer for 12 minutes or until corn is done to your liking.

Tip: If you are new to making soup and the flavors are not popping like you would like, try adding a little more salt and/or pepper.

1 comment:

MrsSpock said...

Yum! Going to have to try this.

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