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Easy Corn Chowder Recipe
You won't believe how easy this Corn Chowder Recipe is to make!
It is OK to use frozen corn on the cob for this, of course fresh is always best if you have a choice. This is one of my favorite vegetarian soup recipes.
This easy soup recipe is similar to the famous Corn Chowder served at Mimi's and other like restaurants.
Feel really thrifty by making this favorite healthy soup at home right in your own kitchen. You may want to make a double batch and freeze single servings in individual containers to pack for healthy lunches at the office.
Corn Chowder Recipe
Corn Bisque
8 ears
corn
5 cups
water
1
bay leaf
2
onions
2 Tbs
vegetable oil
1/2 tsp
marjoram
1/4 tsp
thyme
1
carrot
2
celery
1
potato
1/4 cup
cream cheese
1 cup
milk
1/4 tsp
pepper
1
Cut the kernels off the corn cobs, and reserve. Bring the water to a boil in a large saucepan, and add the corn cobs along with the bay leaf. Bring to a boil, then reduce the heat to simmer for 20 minutes. Discard the cobs and the bay leaf.
2
Chop the onions, carrot, celery and the potato.
3
Saute the onion in a skillet over medium heat until translucent. Stir in the herbs and the chopped vegetables, including the corn. Saute for an additional 2 minutes. Add the stock you made from the cobs, cover, reduce the heat to low and simmer for 10 minutes.
4
In a blender or a food processor, puree the soup in batches, adding the cream cheese and the milk. Pour the puree back into the pan and adjust the seasonings to taste. reheat as necessary.
Servings: 6
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
