Corn and Potato Chowder
Corn And Potato Chowder is an moderately easy dinner. Made with 1 tsp. safflower oil, 2 tsp. dry sherry or water, 1 1/4 c. finely chopped onion, 1 c. thinly sliced carrot and 2 stalks celery (with leaves), thinly sliced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In a large, heavy saucepan, heat oil and sherry or water until bubbling.
Add onion and saute 5 minutes, stirring frequently, to prevent browning.
(If mixture appears dry, add 1 to 2 tablespoons water.)
Add carrot, celery, bay leaf, potatoes and stock.
Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes or until potatoes are tender.
Add milk and corn.
Simmer 3 minutes or until corn is tender. Discard bay leaf.
PurΓ©e 1 cup soup in a food processor or blender, then return it to the pot.
Season with cayenne.
If desired, garnish with a dollop of yogurt.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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