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Country corn chowder

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Ingredients/Components

butter - 1 Tbsp
water - 6 c
cloves garlic, minced - 2 item
seasoned salt - 1/2 tsp
dried oregano - 1/2 tsp
fresh ground pepper - 1 item
medium onion, chopped - 1 item
stalk celery, chopped - 1 item
dried thyme - 1/2 tsp
medium potatoes, peeled and cubed - 6 item
fresh or frozen corn - 3 4
sea salt optional - 1/2 tsp
vegetable bouillon cubes - 2 item
green pepper, minced - 1/4 c
dried sage - 1/8 tsp
scallions, minced - 1/2 c
fresh dill, minced - 1 Tbsp
heavy cream optional - 1/4 c

How to make country corn chowder:

Bring water to a boil. Add potatoes, onion, garlic and celery. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat for 15 to 20 minutes or until potatoes are tender, but not mushy. Cool slightly. Remove 2 cups of potatoes from stock and set aside. Blend remaining chowder in small increments. Reheat over low heat. Add corn and reserved potatoes. Simmer, stirring to insure that chowder does not stick for 5 minutes.

Melt butter in a small skillet. Add green pepper and scallions. Saute until vegetables turn a bright green, approximately 3 minutes. Stir into simmering chowder. Add cream and dill, if desired. Adjust seasonings. Serves 4.

Recipe categories: Potato, Soups & stews, Chowders.

Rating:

3.6

Average rating: 3.6, total votes: 5

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