Corn Chowder --Guest Blog
From Linda Here goes, based on a Tyler Florence recipe with our own twist...definitely put in the whole cut cob it makes a difference!
.JPG)
4 TBL butter
EVOO
1 onion diced
2 carrots diced
2 stalks celery diced
3 garlic cloves
8 sprigs fresh thyme, leaves only
1/4 cup all purpose flour
8 cups vegetable stock
2 cups heavy cream (to taste) more or less
4 Idaho potatoes, peeled and diced
10 ears of corn
Salt and freshly friend black pepper
1/4 cup chopped fresh parsley leaves
Directions:
Heat butter and 1 TBL EVOO in soup pot over medium heat. Add onion, garlic, carrots, celery and thyme and cook until vegetables are soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and potatoes, bring to a boil for 7 minutes, until the potatoes break down (this will help to thicken the soup and give it good texture).
Cut the corn kernels off the cob and add both a few of the corn cobs to the soup for additional flavor. Season with salt and pepper and simmer until the corn is soft, about 10-12 minutes. Stir in the parsley and add more EVOO to taste. Remove cobs, ladle into bowls and serve.
Save additional cobs to add flavor to other homemade soups. Just put in ziploc and freeze until needed.
4 TBL butter
EVOO
1 onion diced
2 carrots diced
2 stalks celery diced
3 garlic cloves
8 sprigs fresh thyme, leaves only
1/4 cup all purpose flour
8 cups vegetable stock
2 cups heavy cream (to taste) more or less
4 Idaho potatoes, peeled and diced
10 ears of corn
Salt and freshly friend black pepper
1/4 cup chopped fresh parsley leaves
Directions:
Heat butter and 1 TBL EVOO in soup pot over medium heat. Add onion, garlic, carrots, celery and thyme and cook until vegetables are soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and potatoes, bring to a boil for 7 minutes, until the potatoes break down (this will help to thicken the soup and give it good texture).
Cut the corn kernels off the cob and add both a few of the corn cobs to the soup for additional flavor. Season with salt and pepper and simmer until the corn is soft, about 10-12 minutes. Stir in the parsley and add more EVOO to taste. Remove cobs, ladle into bowls and serve.
Save additional cobs to add flavor to other homemade soups. Just put in ziploc and freeze until needed.
Comments
Post a Comment