Corn Chowder
Ingredients
- 1 cup frozen corn kernels
- 1 1/4 cups chopped onions
- 2 cups mashed or cubed cooked potatoes
- 1 cup thinly sliced carrots
- 2 stalks celery chopped
- 1 cup chicken stock
- 1/4 cup extra virgin olive oil
- 1/4 cup dry sherry or white wine
- 1 cup milk
- pinch of cayenne pepper
- salt and pepper
Instructions
- Combine onions and oil in large pot
- Cook over medium heat about 3-4 minutes, stirring frequently.
- Add sherry and cook 5 minutes or until onions are soft but not browned.
- Add carrots, celery, and potatoes.
- Cook until veggies are crisp tender.
- Add chicken stock
- Bring to a boil.
- Cover, cook 5 minutes.
- Transfer soup to blender and puree in small batches.
- Return to pot and over medium heat add milk and cayenne pepper.
- Season to taste with salt and pepper.
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