Corn Chowder Recipe
Are you looking for a highly accoladed Corn Chowder recipe? Pamper everyone with Corn Chowder as Side Dish. The primary ingredient in this is Vegetable. Once you try preparing this Corn Chowder, I am sure you will be making it again!.
Ingredients
10 small new potatoes (scrubbed, not peeled, and halved)
6 cobs freshest sweet corn (peaches and cream preferred)
10 medium carrots, scrubbed, not peeled
1 green pepper, finely chopped
1 red pepper, finely chopped
4 celery ribs, finely chopped
1 medium onion, finely chopped
2 Tbsp sweet sherry (optional)
2 cups chopped cooked ham (optional)
1/2 cup chopped fresh oregano (or to taste)
1/4 cup fresh basil, finely chopped (or to taste)
1/2 sweet apple, finely chopped
1/8 lb butter (1/4 cup)
1/2 cup table cream
3 to 4 cups whole milk
Salt and pepper to taste
Directions
In medium sized pot, simmer potatoes in three cups milk until very soft.
Put aside to cool.
In stockpot, boil corn cobs and carrots together for 10 minutes.
Reserving 1 cup of stock water, drain corn and carrots and cool.
Chop cooled carrots into chunks.
Slice corn off cobs.
Set aside both vegetables and discard bare cobs.
In the stockpot, melt the butter.
Add chopped peppers, onions, celery, apple and 1/2 of herbs; saute for 3 minutes at medium high heat, adding 1/4 reserved water to prevent burning.
Stir frequently.
Add 2 tablespoons sweet sherry.
Add ham.
Add corn and carrots and remaining water, simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Add potatoes and milk in which they were simmered.
Put stockpot back on burner, slowly return heat to medium, adding remaining table cream and milk.
When mixture comes to gentle boil, reduce heat to very low, cook for 1 hour, or until consistency is as you like it.
(We cook it until it is stew like.) Stir frequently to avoid burning.
Put aside to cool.
In stockpot, boil corn cobs and carrots together for 10 minutes.
Reserving 1 cup of stock water, drain corn and carrots and cool.
Chop cooled carrots into chunks.
Slice corn off cobs.
Set aside both vegetables and discard bare cobs.
In the stockpot, melt the butter.
Add chopped peppers, onions, celery, apple and 1/2 of herbs; saute for 3 minutes at medium high heat, adding 1/4 reserved water to prevent burning.
Stir frequently.
Add 2 tablespoons sweet sherry.
Add ham.
Add corn and carrots and remaining water, simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Add potatoes and milk in which they were simmered.
Put stockpot back on burner, slowly return heat to medium, adding remaining table cream and milk.
When mixture comes to gentle boil, reduce heat to very low, cook for 1 hour, or until consistency is as you like it.
(We cook it until it is stew like.) Stir frequently to avoid burning.
