Savoury Side Dishes
Chunky Corn Chowder
As the evenings cool, this chunky soup is the perfect antidote.
Preparation Time:
30 Minutes
Ingredients:
| 3 tbsp | Gay Lea butter | 45 mL |
| 1 | large onion chopped | 1 |
| 1/2 cup | each chopped celery, carrot and sweet red pepper | 125 mL |
| 2 cups | diced peeled potatoes ( 1 large potato) | 500 mL |
| 1 tsp | salt | 5 mL |
| 1/2 tsp | each dried thyme and pepper | 2 mL |
| 2 tbsp | all-purpose flour | 25 mL |
| 2 cups | chicken or vegetable stock | 500 mL |
| 2 cups | corn kernels | 500 mL |
| 1 cup | milk | 250 mL |
Instructions:
In large heavy saucepan, melt butter over medium heat. Add onion, celery, carrot, red pepper, potatoes, salt, thyme and pepper; cook, stirring for 5 minutes or just until vegetables are starting to soften. Sprinkle with flour; cook, stirring, for 1 minute. Pour in stock, stirring until blended. Bring to boil.
Reduce heat; simmer, covered, for 10 to 12 minutes or until potatoes are almost tender. Add corn. Cook for 5 minutes or until all vegetables are tender. Stir in milk; allow to just come to the simmer. Serve warm. (Refrigerator make ahead: 3 days; rewarm gently over low heat).
Makes 6 servings.
TIP: For an extra touch of flair - garnish the chowder with a small mound of crumbled cooked bacon and a
sprig of fresh thyme.
Reduce heat; simmer, covered, for 10 to 12 minutes or until potatoes are almost tender. Add corn. Cook for 5 minutes or until all vegetables are tender. Stir in milk; allow to just come to the simmer. Serve warm. (Refrigerator make ahead: 3 days; rewarm gently over low heat).
Makes 6 servings.
TIP: For an extra touch of flair - garnish the chowder with a small mound of crumbled cooked bacon and a
sprig of fresh thyme.