Corn Chowder

Name: Corn Chowder
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

14 ingredients

8 steps

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

Directions

1

Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
2

Add garlic and cook 1 minute.
3

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).
4

Add fresh corn and simmer 5 minutes.
5

Discard bay leaf.
6

Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
7

Add puree back to the hot soup and heat.
8

Season to taste.