Fresh Corn Chowder

14 ingredients
10 steps

Ingredients

  • 1 medium potato, peeled and diced
  • 2 12 cups water
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 12 cups chopped onions
  • 1 12 teaspoons salt
  • 12 cup minced celery
  • 12 cup minced red pepper
  • 5 cups fresh corn or 5 cups frozen corn
  • 12 teaspoon basil
  • 14 teaspoon thyme
  • 14 teaspoon fresh ground pepper
  • 1 cup low-fat milk (1%)
  • 1 cup fresh peas or 1 cup frozen peas, thawed
  • 1 cup chopped fresh spinach

Directions

  1. 1
    Bring potato and water to boil in medium saucepan.
  2. 2
    Reduce heat; cover and simmer for 10 minutes until juts tender.
  3. 3
    Melt butter over medium-low heat in large saucepan.
  4. 4
    Add onion and salt; cook for 5 minutes.
  5. 5
    Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
  6. 6
    Reduce heat to low, cover and simmer for 5 more minutes.
  7. 7
    Transfer half the soup (2 1/2 cups) to a blender and puree until smooth.
  8. 8
    Return puree to saucepan.
  9. 9
    Add milk, peas and spinach and simmer until heated though.
  10. 10
    (DO NOT BOIL).

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