CORN CHOWDER

Corn Chowder image

An easy, tasty soup to make that is substantial enough to make the meal. Serve with corn muffins to follow on the corn theme.

Provided by evelynathens

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 large onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1/4 cup butter
2 tablespoons olive oil
2 cloves garlic, minced
8 cups chicken stock
1/2 teaspoon dried thyme, crumbled
1 bay leaf
1 teaspoon salt
2 carrots, chopped
1 large potato, peeled and cut into cubes the size of corn kernels
4 cups corn kernels, fresh or frozen
1 cup half-and-half

Steps:

Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
Add garlic and cook 1 minute.
Add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
Add fresh corn and simmer 5 minutes.
Discard bay leaf.
Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
Add puree back to the hot soup and heat.
Season to taste.

Nutrition Facts : Calories 405.4, Fat 16.9, SaturatedFat 7.3, Cholesterol 33.6, Sodium 724.4, Carbohydrate 56.3, Fiber 6.1, Sugar 6.1, Protein 13.5

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