Corn Chowder
1 tablespoon butter
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
5 cups chicken stock
2 cups 2% milk, or skim milk
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
2 cups 2% milk, or skim milk
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
2 tsp crushed red pepper, optional
Heat the butter in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the chicken stock and bring to a boil. Add the milk, potatoes, corn, and spices, bring to a boil for about 5 minutes, until the potatoes break down. Reduce to a simmer, and cook for 10-15 minutes more.
Heat the butter in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the chicken stock and bring to a boil. Add the milk, potatoes, corn, and spices, bring to a boil for about 5 minutes, until the potatoes break down. Reduce to a simmer, and cook for 10-15 minutes more.
Yield: 6 servings
Note: Optionally, top with bacon, or add jalepenos in the first step.
Adapted from Tyler Florence.
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