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Photo for - Chunky Corn Chowder

Chunky Corn Chowder

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

  • Yields: 6
  • Preparation: 53 minutes

Ingredients

  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 1 onion, large and chopped
  • 1/2 cup (125mL) celery, chopped
  • 1/2 cup (125mL) carrot, chopped
  • 1/2 cup (125mL) sweet red pepper, chopped
  • 2 cups (500mL) potatoes, peeled and diced
  • 1 tsp (5mL) salt
  • 1/2 tsp (2mL) dried thyme
  • 1/2 tsp (2mL) pepper
  • 2 tbsp (30mL) all purpose flour
  • 2 cups (500mL) chicken or vegetable stock
  • 2 cups (500mL) corn kernels
  • 1 cup (250mL) Hewitt's - milk

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.
Photo of - Chunky Corn Chowder

Ingredients

  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 1 onion, large and chopped
  • 1/2 cup (125mL) celery, chopped
  • 1/2 cup (125mL) carrot, chopped
  • 1/2 cup (125mL) sweet red pepper, chopped
  • 2 cups (500mL) potatoes, peeled and diced
  • 1 tsp (5mL) salt
  • 1/2 tsp (2mL) dried thyme
  • 1/2 tsp (2mL) pepper
  • 2 tbsp (30mL) all purpose flour
  • 2 cups (500mL) chicken or vegetable stock
  • 2 cups (500mL) corn kernels
  • 1 cup (250mL) Hewitt's - milk