Fall Corn Chowder
By
Rhonda Wheeler
@homeskillet
1
Can use fresh corn or 16 oz. bag of frozen. Good anytime of the year.
Ingredients
- 2 Tbsp
- butter
- 1
- onion;finely chopped
- 3 clove
- garlic; minced
- 1 tsp
- dried thyme or 2 teaspoons of fresh
- salt and pepper to taste
- 3 1/2 c
- chicken broth
- 1 1/2 c
- water
- 4
- potatoes;diced, can use unpeeled
- 5
- ears of corn scraped off(16 oz.bag frozen corn
- 2
- tomatoes; chopped
- 1 Tbsp
- vinegar;can add any flavor
How to Make Fall Corn Chowder
- 1Melt butter in pot and cook onion over medium heat.Add garlic,thyme,salt and pepper and cook 1 minute,stirring.
- 2Add broth and 1 1/2 cups of water and simmer.
- 3Add potatoes to simmering broth and cook 20 minutes.
- 4Stir in corn and tomatoes and cook 15 more minutes. Garnish with sour cream and tarragon.
About Fall Corn Chowder
Course/Dish: Vegetable Soup
