Cooking Index - Cooking Recipes & IdeasSummer Corn Chowder Recipe - Cooking Index

Summer Corn Chowder

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: Soup
Serves: 5 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
2 tablespoons 30mlUnsalted butter
1 tablespoon 15mlOnion - cut 1/4" dice (large)
3 tablespoons 45mlAll-purpose flour
5 cups 1185mlFresh Vegetable Broth - (see recipe)
  = (you may substitute canned
  Vegetable or chicken broth)
2   Russet potatoes - cut 1/4" dice
4 cups 250g / 8.8ozFresh corn kernels
1/2 cup 73g / 2.6ozDiced (1/4") red bell pepper
1/2 cup 73g / 2.6ozDiced (1/4") green bell pepper
  Salt - to taste
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 cup 237mlHalf-and-half
  Garnish
2   Ripe plum tomatoes - seeded, and
  Cut into 1/4" dice
1/2 cup 20g / 0.7ozThinly-slivered fresh basil leaves

Recipe Instructions

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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