CORN CHOWDER
By
Moe' Butcher
@cookinmoe
1
FOUND THE RECIPE IN A COOKING LIGHT MAGAZINE Dec 2001 & MADE IT MY OWN.
Rating:
★★★★★ 1 vote
Cook:
30 Min
Ingredients
- 1 1/2 c
- white corn, fresh = about 4 ears
- 2 large
- onions, white
- 6
- garlic pegs
- 1/2 c
- celery, chopped
- 1/4 c
- parsley, chopped
- 2 medium
- potatoes, red or white ( not russett's )
- 1 1/2 tsp
- fresh thyme or 1/2 tsp dried
- 1/4 tsp
- fresh ground pepper
- 1/2 tsp
- poultry seasoning
- 1/4 tsp
- mccormick 'garlic & herb' seasoning
- 1 Tbsp
- brown sugar - optional
- 2 Tbsp
- butter
- 2 Tbsp
- all purpose flour
- 2 c
- milk, 2%
- 1 can(s)
- creamed corn, 14 oz
- sour cream
How to Make CORN CHOWDER
- 1Slice all kernels off of the CORN COBS.
Save COBS to flavor soup.
Chop ONIONS, GARLIC, CELERY, PARSLEY,THYME & POTATOES. - 2Melt BUTTER over medium heat.
Add ONIONS, GARLIC & CELERY, cook 5 minutes. - 3Add FLOUR, stir continually 2 minutes.
- 4While stirring, add MILK, GARLIC, PEPPER,
POULTRY SEASONING, GARLIC & HERB SEASONING,
THYME, BROWN SUGAR, PARSLEY, CREAMED CORN & POTATOES.
Cook 20 minutes, stirring often to keep potatoes from sticking!
Remove CORN COBS & discard.
Serve w/ a dollop of SOUR CREAM.
About CORN CHOWDER
Course/Dish: Chowders
