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Soups & Stews >  Corn Chowder >

 

Corn Chowder

• 4 large ears corn, husks & silks removed

• 1 large onion, chopped

• 1 stalk celery, chopped

• 1 TBS butter

• 1-1/2 C potatoes, peeled & diced

• 1 C water

• 2 tsp. chicken bouillon granules

• 1/4 tsp. thyme

• 1/4 tsp. black pepper

• 6 TBS flour

• 3 C milk

Scrape corn off the cob; set aside. In a large saucepan, sauté chopped onion and celery in butter until tender. Add diced potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. Reduce heat; cover and simmer for about fifteen minutes or until potatoes are tender. In a bowl, combine flour and milk until smooth; gradually stir into the soup. Bring to a boil. Cook and stir for about two minutes, or until thickened. Serve in individual soup bowls. Recipe makes about six servings.

 

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