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    Corn Chowder


    Source of Recipe


    Posted by Kay McClellan

    Recipe Link: Cooking For Us

    List of Ingredients




    3 carrots-finely chopped
    2 ribs celery-finely chopped
    1 onion, finely chopped
    2 T. butter
    4 cups veg. broth
    1 sm. shallot, chopped
    1 T. chopped fresh basil
    1 t. chopped fresh thyme
    1 t. sweet paprika
    3 cloves garlic, chopped
    1 lb. russet potatoes, diced
    6 cups white corn kernels
    2 cups heavy cream
    1/4 cup cornstarch
    1/4 c. dry white wine
    1 1/2 t. salt
    snipped chives for garnish

    Recipe



    Sauté carrots, celery, onion in butter in pot 10 min. Add broth, shallot, basil, thyme, paprika, garlic. Bring to boil. Add potatoes, corn. Bring back to boil. Add cream. Simmer 15 min. until vegs are tender. Mix cornstarch and wine in bowl until smooth. Stir into soup. Add salt. Cook, stirring until thickened. Garnish with chives.

    Just add some good ole skillet cornbread and a salad and you've got a wonderful Fall meal.
 

 

 

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