Corn Chowder
I'm a Jersey girl surronded by farms so freezing and canning of veggies is a must. You could use store bought fozen corn but I highly recommend taking the time to use fresh corn and remove it from the cob.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
winter
vegetables
soup
corn
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 2 cups heavy cream
- 2 cloves garlic minced
- 1/4 cup flour
- 6 cups chicken stock
- 1 onion diced
- 2 tbs butter
- extra vigin olive oil
- 1/4 tsp thyme
- 2 idaho potatoes peeled and diced
- 1/4 cup parsley fresh and chopped
- 2 bags frozen jersey corn thawed or 6 ears of fresh corn
- Carbohydrate 18.930229375 g
- Cholesterol 39.46 mg
- Fat 12.2188903125 g
- Fiber 0.755385404527187 g
- Protein 7.7274453125 g
- Saturated Fat 6.57215360416667 g
- Serving Size 1 1 Serving (312g)
- Sodium 380.28003125 mg
- Sugar 18.1748439704728 g
- Trans Fat 0.739188083333335 g
- Calories 216 calories
Heat butter and olive oil in a soup pot over medium heat. Add onion, garlic, and thyme and cook until the vegetables are soft, 8-10 minutes. Dust the veg with flour and stir to coat. Pour in stock and bring to a boil. Add cream and potatoes, bring to a boil and boil hard for 7 minutes, until the potatoes break down. (This will help thicken the soup and give it a good texture) Add thawed corn, or corn off the cob, and add it to the soup. Season with salt and pepper. Cook for 3-5 minutes if using frozen-thawed corn or until fresh corn is soft, about 10-12 minutes. Stir in parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
