Corn Chowder

Corn Chowder
Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    onion, diced

  • 3

    cloves garlic, crushed

  • 1-2

    Tbsp olive oil

  • 2

    stalks celery, diced

  • 1

    carrot, peeled and diced

  • 1

    potato, peeled and diced

  • 1/2

    sweet potato, peeled and diced

  • 6

    corn cobs

  • 1

    quart vegetable or chicken stock

  • 1/2

    tsp chili flakes

  • chopped fresh parsley and freshly ground pepper, to garnish

Directions

1. Saute the onion and garlic in the oil for 5 minutes in a large saucepan. Add the celery, carrot, potato and sweet potato, and saute an additional 5 minutes. 2. Meanwhile, boil the corn cobs in a large pot of salted water for 5 minutes. Remove the cobs, reserving 1 cup of the cooking water. Use a knife to cut the kernels from the cobs. 3. Add the corn kernels, stock, chili and reserved cooking water to the vegetables in the pan. Bring to a boil, then simmer for 20 minutes or until the vegetables are soft. Puree the soup to the desired consistency. Serve garnished with chopped parsley and freshly ground pepper

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