Monday, October 26, 2009

Corn Chowder

3 large potatoes (peeled and chopped)
1 onion (2 c. chopped)
3 stalks of celery
3-4 ears of corn (about 2 c.)
¼ c. butter
¼ c. olive oil
¾ t. salt
½ t. garlic salt
3 T. flour
1 ½ c. cream
2 c. milk
¾ c. parsley (chopped)

In a medium pan boil potatoes in water and add about ½ t. salt, this will take about 20 minutes. Stir every few minutes. In the mean time, start on the base of the soup.
In a large pan sauté onions, celery, corn (after being cut off the cob), butter, and olive oil, until vegetables soften, 10-12 minutes. Add garlic salt, salt and flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add cream, stir until all ingredients are fully combined. The soup should be very thick, keep stirring over medium heat, and add milk in ½ cup increments. Add the parsley and cook until soup comes to a boil. Add potatoes (after draining). Let simmer for a few minutes, serve hot. Salt and pepper to taste.
*For more of a hearty chowder, you can add carrots, and also bacon, at the same time as the onions, celery, and corn.

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