Corn Chowder
by Andrea Pack
serves: 4
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Yummy corn chowder. Don't leave out the scallions! |
Ingredients: |
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1 Tablespoon |
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Unsalted butter |
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2 Tablespoons |
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olive oil |
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2 medium |
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onions |
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2 cloves |
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garlic |
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1 teaspoon |
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paprika |
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4 cups |
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vegetable stock |
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2 large |
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potatoes |
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1 stalk |
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celery |
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1 leaf |
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bay leaf |
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1/2 teaspoon |
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salt |
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1 teaspoon |
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sugar |
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to taste |
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black pepper |
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4 cups |
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frozen corn kernels |
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5 |
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scallions, thinly sliced |
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1 cup |
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milk |
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1/4 teaspoon |
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dried thyme |
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dash |
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cayenne pepper |
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1/4 cup |
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sour cream |
Directions: |
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1. In a large stockpot, combine the butter, olive oil, onions, and garlic and saute over medium heat until the onions are tender but not brown, about 10 minutes. Sprinkle on the paprika, toss, and cook 1 minute.
2. Add the stock, potatoes, celery, bay leaf, salt, sugar, and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions, and cook 2 minutes more. Remove the bay leaf.
3. Scoop out 2 cups of the chowder and set it aside. Puree the remainder and return it to the pot. Stir in the reserved chowder, the milk, thyme, and cayenne pepper. Cook 5 minutes more. Serve in bowls with a spoonful of sour cream on top.
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