BlanchardS Corn Chowder

Name: BlanchardS Corn Chowder
Ingredients: 3 tablespoons unsalted butter; 3 medium yellow onions, chopped; 5 carrots cut into 1/4-inch slices; 5 celery stalks, with leaves, cut into 1/4-inch slices; 6 cups fresh corn kernels (about 10 large, or 15 small ears of corn); 3 cups vegetable stock; 3/4 teaspoon salt (optional); 1/2 teaspoon pepper; 2 large red peppers, seeded and cut into 1/2-inch pieces; Fresh thyme for garnish

10 ingredients

1 steps

Ingredients

3 tablespoons unsalted butter
3 medium yellow onions, chopped
5 carrots cut into 1/4-inch slices
5 celery stalks, with leaves, cut into 1/4-inch slices
6 cups fresh corn kernels (about 10 large, or 15 small ears of corn)
3 cups vegetable stock
3/4 teaspoon salt (optional)
1/2 teaspoon pepper
2 large red peppers, seeded and cut into 1/2-inch pieces
Fresh thyme for garnish

Directions

1

{"0":"1. Melt the butter in a large soup pot. When the butter is hot, add the onion, carrots, and celery, and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn, and cook 2 minutes more.","2":"2. Strain the soup and place the vegetables into a food processor. Puree the mixture until it is fairly smooth, and return the puree to the soup pot.","4":"3. Add the vegetable stock, salt and pepper, and bring to a boil. As soon as it boils, add the red peppers and simmer for 2 minutes. Serve hot. Garnish with fresh thyme."}