Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 tb Butter

  2. 1 ts Vegie oil

  3. 1 md Onion; diced

  4. 2 Shallots; diced

  5. 3/4 c Diced cooked ham

  6. 3 c Peeled, cubed raw potatoes

  7. 1 Bay leaf

  8. 3 tb Chopped fresh parsley Salt Freshly ground pepper

  9. 3 c Milk

  10. 4 c Fresh corn (cut from 8 cobs) -or 

  11. 4 c frozen corn

  12. 2 tb Flour

  13. 1/4 c Chopped fresh basil Butter Paprika

Instructions Jump to Ingredients ↑

  1. In a large pot, melt butter and oil over medium heat. Saute onion and shallots 5 minutes, until softened not brown. Add potatoes, 2 c water, bay leaf, parsley, SandP. Bring to boil, reduce heat and simmer 30 minutes until potatoes are JUST tender. Meanwhile warm milk in saucepan over low heat. Add warm milk and corn to chowder and stir well. Put the flour in small bowl. Take 3 to 4 tb of hot broth from pot and mix w/flour to make a paste. Slowly add to pot, whisking to make a smooth soup. Let soup simmer 3 to 5 minutes until thickened and coorn is tender, but not soft. Remove form heat, stir in basil and serve with butter. Source: Leftovers by Kathy Grunst. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

Comments

882,796
Send feedback