THE BEST EVER CORN CHOWDER

Ellen Bales

By
@Starwriter

I found this in the Taste section of the Indianapolis Star and just had to clip it. Corn Chowder is one of my favorite types of soup.
Photo: dailyunadventuresincooking.com


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 Tbsp
high-heat oil (safflower or grapeseed)
1 large
white onion, diced small
5
6-in. celery stalks, diced small
3 clove
garlic, minced
2 Tbsp
all purpose flour
6 c
vegetable broth
2 1/2 c
frozen corn
1 tsp
mccormick's old bay seasoning
2
yellow potatoes, peeled and diced
salt and pepper
1 bunch
chives, chopped

Directions Step-By-Step

1
In a large soup pot, heat the oil over high heat. Add onion and celery and saute for 2 or 3 minutes, until translucent. Add garlic and cook for 1 minute.
2
To this mixture, add the flour and stir until well blended. Add the broth a little at a time, stirring and scraping down sides of pot. Add corn and Old Bay Seasoning; simmer until the soup has thickened, about 5 minutes.
3
In a blender, puree half the soup until smooth. Pour this back into the pot and add the potatoes.
4
Simmer until the potatoes are cooked or about 20 minutes. Season with salt and pepper to taste. Serve garnished with chopped chives.
5
NOTE: If you don't have safflower or grapeseed oil, you may use regular oil, but don't use high heat. It may take an extra few minutes for the onion and celery to become translucent.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy