If you are having company over for dinner or just need a warm meal on a cold night make a pot of corn and potato chowder. It is a vegetarian dish as well if you do not enjoy seafood or meats. While you may want to make the chowder with a chicken broth for added flavor it is just fine to use vegetable broth. Either way this chowder recipe is easy and delicious.
Ingredients You Need
2 Quarts of Broth (vegetable or chicken)
8 Large Ears of Corn on the Cob
4 Tablespoons of Butter
6 Celery Stalks
6 Whole Carrots
2 Large Onions
4 Pounds of Potatoes
1 1/2 Cups of Cream
Salt to Taste
Pepper to Taste
1 Bay Leaf
2 Teaspoons of Dried Parsley
2 Teaspoons Dried Thyme
2 Teaspoons Dried Sage
Supplies You Need
3 Quart or Larger Pot with Lid
Large Frying Pan
Vegetable Peeler
Measuring Cups
Sharp Paring Knife
Cutting Board
Making the Chowder
Begin by shucking the corn and washing all the vegetables. Then peel the potatoes and carrots. Cut the potatoes into 1/2 inch chunks and dice the carrots and celery. Peel the outer layer off the onions and chop them into large pieces. Set aside.
Take your corn on the cob and cut all the corn kernels off the cobs. Be very careful not to cut yourself as it can be a difficult job. Make sure to cut downward towards the cutting board in case the knife slips.
Next take your pot and add the 2 quarts of broth. If you are making the vegetable or chicken broth from cubes or powder make it in the pot. Use a whisk to make sure all the broth is mixed together.
Place your eight corn cobs in the broth and place the pot on medium high. Cover and bring to a boil. Simmer on low for about 20 minutes.
While the corn cobs are simmering in the broth place your butter in the bottom of the frying pan. Place it on medium and add the onions, carrots and celery. Cook until soft.
Then remove the corn cobs from the large pot and add the cooked vegetables to the pot. Then add the chopped potatoes, bay leaf, parsley, thyme and sage to the pot and bring it to a boil. Simmer covered until the potatoes are soft and then add the corn kernels. Salt and pepper to taste. Simmer again for 5 minutes.
Once it is finished simmering remove your pot from the heat and add the cream. Add more salt and pepper if it needs it. Serve immediately with warm Italian bread.
Enjoy!
