Fresh Corn Chowder Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Potatoes - 1 1/2 cups, diced pared (cut in 1/2-inch cubes) | ||
| Corn | 2 Cup (16 tbs) | |
| Chicken bouillon - 2 cubes | ||
| Milk | 2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon, dried | |
| Water | 1 1/2 Cup (16 tbs) | |
| Fresh thyme for garnishing | ||
Directions
MAKING
1) Take a medium saucepan and melt butter in it. Add onion and celery and cook until tender.
2) Now, add water, potatoes, corn, bouillon cubes, salt pepper and thyme. Tightly cover and simmer for 15 minutes or until corn and potatoes are tender.
3) Towards the end, add milk and cream. Heat through for some time.
SERVING
4) Garnish with some fresh thyme and serve warm.
1) Take a medium saucepan and melt butter in it. Add onion and celery and cook until tender.
2) Now, add water, potatoes, corn, bouillon cubes, salt pepper and thyme. Tightly cover and simmer for 15 minutes or until corn and potatoes are tender.
3) Towards the end, add milk and cream. Heat through for some time.
SERVING
4) Garnish with some fresh thyme and serve warm.
Chef
