By Aggieskitchen
A light, yet hearty, corn and potato chowder - perfect for warming up bellies on a dreary rainy day.
Corn and Potato Chowder
Ingredients:
- 1 tablespoon olive oil
- 2 celery stalks, chopped (with leaves)
- 2 onion, chopped
- 2 garlic cloves, minced
- 2 cubanelle peppers, chopped (may sub red or green bell pepper)
- 3 russet potatoes, small diced
- 1 lb frozen corn kernels
- 1/2 teaspoon dried oregano
- 6 cups chicken or vegetable stock
- salt and pepper, to taste
Directions:
- In a large soup pot over medium heat , heat oil and add celery, onion, garlic, peppers and a pinch salt and pepper. Cook for a few minutes until fragrant. Add potatoes and continue to cook for about 5 minutes to let the potatoes start to soften. Add corn, oregano and stock. Bring to a slow boil, then down to a simmer. Cook for about 25 minutes, until potatoes are cooked through. Taste for salt and pepper and adjust.
- Over low heat, carefully insert an immersion blender (hand blender) into your soup pot. Pulse several times to make soup appear creamy, while leaving most of the vegetables whole.
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