Hearty Corn Chowder Recipe
A delicious corn chowder recipe that is delicious.
3 medium Yukon gold potatoes or russet potatoes, peeled but left whole.
3 tablespoons sunflower oil or olive oil
1 onion, finely diced
2 gloves of garlic, finely chopped
1 carrot, finely diced
3 celery stalks, finely diced
3 ears fresh sweet corn, kernels cut off cobs
*Or you can use 2 cups frozen corn kernels (Not canned) if you do not have fresh
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 chicken buillion cube
1/4 teaspoon dried or fresh thyme or marjoram
1/2 quart half and half milk
Peel the potatoes and wash. In a seperate pot, just put enough water to cover the potatoes cover and cook until the potatoes are cooked but still firm, about 30 minutes after the water boils. Remove the potatoes from the water putting them into a bowl and reserve the potato water.
Once the potatoes are cooked, In your soup pot, heat the sunflower or olive oil. Add the onion, garlic, carrot and celery, and sauté until the vegetables are cooked but not too soft. Add 2 cups of water from the potato pot. Add the corn and cook 10 minutes more. Add the salt, pepper, herbs and spices and cook for 3-4 minutes more.
Dice 1 1/2 of the cooked potatoes into small cubes. Add to vegetables in pot.
Blend the remaining cooked 1and 1/2 potatoes with the 1/2 quart of half and half milk until smooth.
Add the blended mixture to the soup pot. Heat gently to a low simmer. Simmer 5 minutes.
Taste. Add a bit more salt or pepper if you want.