Side Pannel
Vegetable Corn Chowder
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Serves: 6 Serving
Vegetable Corn Chowder
- Recipe Submitted by Marsala on 10/31/2014
Category: Dinner Party, Healthy Recipes, Corn, Vegetables
Ingredients List
- 3 Tablespoons butter
- 2 Tablespoons whole-wheat flour
- 1 medium onion, diced
- 3 large carrots, peeled and diced
- 3 large celery stalks, diced
- 3 cups corn kernles (fresh or frozen; no need to defrost)
- 1 teaspoon salt
- Cayenne pepper, to taste
- 2 cups chicken stock or vegetable broth (homemade preferred)
- 2 cups milk
Directions
1. In a large soup pot over medium high, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making roux.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes.
3. Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 to 3 minutes. (If using frozen corn, add a minute to the cooking time).
4. Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
6. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes.
3. Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 to 3 minutes. (If using frozen corn, add a minute to the cooking time).
4. Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
6. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.
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