Chunky Corn Chowder

Lunch

As the evenings cool, this chunky soup is the perfect antidote.

  • Total Preparation Time: 53 minutes

Makes 6 servings

Rating: 0 Stars

Ingredients

3 tbsp45 mLGAY LEA - Salted Butter
1 1 Onion, large and chopped
1/2 cup125 mLCelery, chopped
1/2 cup125 mLCarrot, chopped
1/2 cup125 mLSweet Red Pepper, chopped
2 cups500 mLPotatoes, peeled and diced
1 tsp5 mLSalt
1/2 tsp2 mLDried Thyme
1/2 tsp2 mLPepper
2 tbsp25 mLAll Purpose Flour
2 cups500 mLChicken Or Vegetable Stock
2 cups500 mLCorn Kernels
1 cup250 mLMilk
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Instructions

  1. Preheat oven to 400°F (200°C).
  2. In large heavy saucepan, melt butter on 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.
  3. 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 simmer. Serve warm.
  • For an extra touch of flair, garnish chowder with a small mound of crumbled cooked bacon and a sprig of fresh thyme.
  • Refrigerator make ahead: up to 3 days; re-warm gently over low heat.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

3 tbsp45 mLGAY LEA - Salted Butter
1 1 Onion, large and chopped
1/2 cup125 mLCelery, chopped
1/2 cup125 mLCarrot, chopped
1/2 cup125 mLSweet Red Pepper, chopped
2 cups500 mLPotatoes, peeled and diced
1 tsp5 mLSalt
1/2 tsp2 mLDried Thyme
1/2 tsp2 mLPepper
2 tbsp25 mLAll Purpose Flour
2 cups500 mLChicken Or Vegetable Stock
2 cups500 mLCorn Kernels
1 cup250 mLMilk
Add to Shopping List

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