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Ingredients Jump to Instructions ↓

  1. 3 tbsp Gay Lea butter

  2. 45 mL 1 large onion chopped

  3. 1 1/2 cup each chopped celery, carrot and sweet red pepper

  4. 125 mL 2 cups diced peeled potatoes ( 1 large potato)

  5. 500 mL 1 tsp salt

  6. 5 mL 1/2 tsp each dried thyme and pepper

  7. 2 mL 2 tbsp all-purpose flour

  8. 25 mL 2 cups chicken or vegetable stock

  9. 500 mL 2 cups corn kernels

  10. 500 mL 1 cup milk

  11. 250 mL

Instructions Jump to Ingredients ↑

  1. Instructions : In large heavy saucepan, melt butter over medium heat. Add onion, celery, carrot, red pepper, potatoes, salt, thyme and pepper; cook, stirring for 5 minutes or just until vegetables are starting to soften. Sprinkle with flour; cook, stirring, for 1 minute. Pour in stock, stirring until blended. Bring to boil. Reduce heat; simmer, covered, for 10 to 12 minutes or until potatoes are almost tender. Add corn. Cook for 5 minutes or until all vegetables are tender. Stir in milk; allow to just come to the simmer. Serve warm. (Refrigerator make ahead: 3 days; rewarm gently over low heat). Makes 6 servings. TIP: For an extra touch of flair - garnish the chowder with a small mound of crumbled cooked bacon and a sprig of fresh thyme. ©

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