Description
A creamy and hearty corn chowder with fresh ingredients.
Ingredients
Scale
- 2 ribs celery, chopped
- 1/4 cup diced red onion
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 1/4 teaspoon ground thyme
- 6 cups chicken broth
- 2 medium red bliss potatoes, washed and diced (1/4″)
- 2 cups corn kernels (approximately 6 ears corn on the cob)
- 1 tablespoon chopped fresh parsley
- 2 cups milk
Instructions
- In a large pot, melt the butter over medium heat; then add the celery and onions. Allow to soften for about 1 minute; then whisk in the flour and thyme forming a roux.
- Add the chicken broth, potatoes, corn and parsley and bring to a boil.
- Reduce heat to low and simmer for 30 minutes.
- Heat the milk over high heat; then add to the soup. Cook for another 10 minutes.
Notes
- This chowder is best served hot and can be garnished with additional parsley.
- For a thicker texture, let it simmer longer or blend a portion of the soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg