Corn Chowder

Recipe Ingredients

1 teaspoon	5ml	Potato - peeled and diced (medium)
2 1/2 cups	592ml	Water
1 tablespoon	15ml	Butter or margarine
1 1/2 cups	93g / 3.3oz	Onions - chopped
1 1/2 teaspoons	7.5ml	Salt
1/2 cup	55g / 1.9oz	Celery - minced
1/2 cup	46g / 1.6oz	Red pepper - minced
5 cups	312g / 11oz	Fresh or 1 16-oz bag frozen corn
1/2 teaspoon	2.5ml	Basil
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Freshly ground pepper
1 cup	237ml	Low-fat milk - (1%)
1 cup	237ml	Fresh or frozen peas - thawed
1 cup	146g / 5.1oz	Fresh spinach - chopped

Recipe Instructions

1. Bring potato and water to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes until just tender.

2. Meanwhile, melt butter over medium-low heat in large saucepan. Add onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce heat to low; cover and simmer 5 minutes more.

3. Transfer half the soup (2 1/2 cups) to a blender and puree until smooth. Return puree to saucepan. Add milk, peas and spinach and simmer until heated through (do not boil). Makes 6 servings.

Source:
LHJ ONLINE http://www.lhj.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.