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Blond corn chowder

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Ingredients

  • 2 T unsalted butter
  • 2 T olive oil
  • 2 chopped ionions
  • 2 T all purpose flour
  • 4 C vegetable broth
  • 2 russet potatoes, peedled and cut into 1/4 inch dice
  • 1 C haltf and half
  • 4 C fresh corn kernals (from about 8 ears)
  • 1 dash Tabasco
  • salt and pepper
  • 1 large yellow bell pepper cut into 1/4 inch dice
  • 4 scallions (including 3 inches of green, thinly sliced)
  • 1 large yellow tomato -- diced
  • 1/3 C fresh basil leaves, for garnish

Details

Servings 6

Preparation

Step 1

1. Melt butter with oil in a large pot over low heat.
2. Add the hopped ionions and cook, stirring occasionally, until wilted, about 10 minutes. Srinkle with flour and cook, stirring for 5 minutes longer.
3. Add the broth and dicedd potatoes. Continue cooking over medium heat until the potatoes are tender, about 12 to 15 minutes.
4. Add the half and half, corn kernels, tabasco, slt and pepper. Cook stirring ocasionally, for 8 minutes. Ad the diced bell pepper and scallions, adjust the seasonings and cook over low heat for 5 minutes longer.
5. Serve immediately; garnished with diced tomato and slivered basil leave.

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