CORN CHOWDER

Corn Chowder

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Moe' Butcher

By
@cookinmoe

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

Step-by-Step

  1. Slice all kernels off of the CORN COBS.
    Save COBS to flavor soup.
    Chop ONIONS, GARLIC, CELERY, PARSLEY,THYME & POTATOES.
  2. Melt BUTTER over medium heat.
    Add ONIONS, GARLIC & CELERY, cook 5 minutes.
  3. Add FLOUR, stir continually 2 minutes.
  4. While 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.

Printable Recipe Card

About CORN CHOWDER

Course/Dish: Chowders




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