Creamy corn and potato chowder

The Thick Hot Chowder is a real cozy home-cooked meal - invigorating, full-bodied and delicious, and easier to make than most mashed soups.

Chowder creamy recipe

Ingredients for Creamy Chowder:

  • 2 Art. spoons of butter;
  • 1 large onion, finely chopped
  • 1 stalk, finely chopped celery;
  • 5 1/2 cups chicken broth;
  • 200 grams of frozen corn;
  • 1 large potato, peeled and diced
  • 1/2 - 3/4 teaspoon of salt, to taste;
  • 1 cup heavy cream
  • 3 tablespoons of flour;
  • Black pepper to taste;
  • Fresh dill or parsley for garnish;

Cooking Corn Chowder:

  1. Melt the butter in a medium saucepan.
  2. Add onion and celery.
  3. Cover the saucepan with a loose lid and cook the vegetables over medium heat for 9-10 minutes, stirring occasionally.
  4. Add chicken stock, corn, potatoes and salt and bring mixture to a boil
  5. Reduce heat, cover pot, and simmer for 7 minutes, until potatoes are tender.
  6. In a small bowl, combine the cream and flour.
  7. Pour the mixture into the soup and pepper.
  8. Bring the soup to a boil again, reduce heat and simmer for 8 minutes.
  9. Serve the chowder sprinkled with dill or parsley.

Bon appetit!

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