Corn Chowder
Servings
6Serving size
1 1/2 cupsThis recipe can easily be multiplied. This soup is better if it cools and sits in the fridge overnight. Keeps well for about 48 to 72 hours. Serve with a 2 ounce whole wheat or gluten-free roll and a salad.
Ingredients
| 2 tsp. Olive oil |
| 2 cup, chopped White onions (diced) |
| 4 clove Garlic, raw (minced) |
| 2 pound Idaho potatoes (peeled and cubed) |
| 4 medium ear Corn, sweet, yellow, raw (3 cups; cut kernels from cob) |
| 2 cups No salt added vegetable stock |
| 2 cup 2% milk |
| 1 tsp. Fresh thyme |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
Instructions
Add the minced garlic and cook for about two minutes, stirring frequently.
Add the onion and cook very gently. Stir frequently and do not allow to brown.
After about ten minutes the onions will be translucent and slightly soft.
Add the potatoes, corn, chicken stock and milk.
Simmer over very low heat for about an hour. Do not allow the soup to boil.
Add the fresh thyme, salt, and pepper and cook for fifteen minutes longer.
Remove and serve. (The soup is best if allowed to cool and then chill at least overnight. Reheat soup very gently on the stove for about 20 minutes before serving.) Reheat soup very gently for about 20 minutes before serving
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Most people think of corn as a vegetable, but it’s actually a whole grain. Like wheat or rice, corn has a lot of fiber, good quality fats, and carbohydrates.
I like to make my corn chowder with russet potatoes. The waxy red potatoes will not thicken a soup as well as the more fragile russets, which will break down slowly to make the soup creamy.