RCI-SP.002.0060.002
Corn Chowder
=Corn Chowder= This is the way your grandparents warmed up on a winter's day.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tbsp
- celery2 tbspfinely diced
- onion2 tbspfinely diced
- green pepper2 tbspfinely diced
- 1 package
- raw potatoes1 cuppeeled, diced in ½-inch pieces
- fresh parsley2 tbspchopped
- 1 cup
- ¼ tsp
- to taste black pepper1 unit
- ¼ tsp
- 2 tbsp
- 2 cups
Method
1
In a large pot, melt butter with vegetable oil over medium heat. Add diced onion, celery, and green pepper, and sauté for 4-5 minutes until softened and translucent.
5 minutes
2
Sprinkle flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
2 minutes
3
Add water and chicken bouillon cubes to the pot, stirring until the bouillon dissolves completely. Bring the mixture to a gentle boil.
5 minutes
4
Add the diced potatoes to the pot and cook over medium heat until they are just tender, about 10-12 minutes.
12 minutes
5
Stir in the kernel corn, milk, and cream, then season with salt, pepper, paprika, thyme, and parsley. Reduce heat to low.
3 minutes
6
Using a ladle or immersion blender, partially puree a portion of the soup directly in the pot to thicken it while retaining some chunky texture.
3 minutes
7
Simmer the chowder over low heat, stirring occasionally, until it thickens to a creamy consistency. Do not allow it to boil once the cream and milk have been added.
10 minutes
8
Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with a sprinkle of paprika and fresh parsley before serving.
2 minutes