Summer Corn Chowder Recipe - Cooking Index
When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.
Courses: Soup2 tablespoons | 30ml | Olive oil |
2 tablespoons | 30ml | Unsalted butter |
1 tablespoon | 15ml | Onion - cut 1/4" dice (large) |
3 tablespoons | 45ml | All-purpose flour |
5 cups | 1185ml | Fresh Vegetable Broth - (see recipe) |
= (you may substitute canned | ||
Vegetable or chicken broth) | ||
2 | Russet potatoes - cut 1/4" dice | |
4 cups | 250g / 8.8oz | Fresh corn kernels |
1/2 cup | 73g / 2.6oz | Diced (1/4") red bell pepper |
1/2 cup | 73g / 2.6oz | Diced (1/4") green bell pepper |
Salt - to taste | ||
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
1 cup | 237ml | Half-and-half |
Garnish | ||
2 | Ripe plum tomatoes - seeded, and | |
Cut into 1/4" dice | ||
1/2 cup | 20g / 0.7oz | Thinly-slivered fresh basil leaves |
Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.
Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.
Add the corn, red and green bell peppers, salt, pepper and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
This recipe yields 4 to 5 servings.
Per serving (based on 5): 562 calories, 93g carbohydrates, 15g protein, 17g fat, 30mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-27-2000
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