Blond Corn Chowder
From mystic_river1 15 years ago
- 45 minutes to make
- Serves 6
From an old copy of the Simply Delicious section of the Sunday Parade magaine. A special comfort food..can be for brunch, snack or a light supper. I like to serve with my very flaky hot buttered biscuits. Nice while fresh corn is in the markets or with frozen (never canned) corn for Fall and Winter which are around the corner here but it was 32 degrees in International Falls, MN where there are no falls because they dammed up the river. Read more Some day we will learn not to fool with mother nature for a paper mill. Necessary, I guess! See less
Ingredients
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons EVOO shopping list
- 2 cups chopped onions shopping list
- 2 tablspoons all-pupose flour shopping list
- 4 cups vegetable broth shopping list
- 2 russet potatoes shopping list
- (8 oz. each) peeled and cut into 1/4 inch cubes shopping list
- 1 cup half and half shopping list
- 4 cups fresh corn kernels from approx. 8 ears corn shopping list
- 1 dash Tabasco sauce shopping list
- 1 large yellow bell pepper cut into 1/4 inch cubes shopping list
- 4 scallions (green onions) including 3 inches of green tops thinly sliced shopping list
- garnish with: shopping list
- 1 large yellow tor red omato cored, seeded and cut into 1/4 inch cubes shopping list
- 1/3 cup fresh basil leaves (chiffonade for garnish) shopping list
- small chunks of avocado shopping list
- kosher salt and pepper mill pepper to taste shopping list
How to make it
- Melt butter and oil in a large pot over low heat
- add the chopped onions and cook, sirring occasionally until wilted ( about 10 minutes)
- Sprinkle with flour and cook, stirring for 5 minutes longer
- add broth and diced potatoes
- Continue cooking over medium heat until the potatoes are tener (about 12 - 15 minutes)
- add the half and half , corn kernels, tabasco, salt and pepper
- cook, stirring occasionally for 8 more minutes.
- add diced bell pepper and scallions
- adjust seasoning to your taste and cook over low heat for 5 minutes longer.
- Serve immediately garnished with the diced yellow or red tomato and slivered basil leave, a few chunks of avocado too!
- I add quick boiled or steamed shrimp for a little protein. Up to you.
- That's it!
People Who Like This Dish 4
- lanacountry Macon, GA
- brianna CA
- bluewaterandsand GAFFNEY, SC
- elgab89 Toronto, CA
- jo_jo_ba Oshawa, CA
- thekissingcook NJ
- shandalulu West Valley City, UT
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 8 people-
Wow! This is a showstopper! Look at the colors! It must taste delicious, too.
elgab89
in Toronto loved it
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Oh my, I love this stuff! I have had the recipe for a few years and we all love this chowder.
bluewaterandsand
in GAFFNEY loved it
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Incredible. Just my kind of meal. Thanks for a great 5 forks dish
brianna
in loved it
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