Corn Chowder is a delicious creamy soup made from scratch.
Course Soup
Cuisine All-American
Keyword cheese, chowder, corn, Manhattan, New England
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 8Servings
Author Lynn / Turnips 2 Tangerines
Equipment
soup pot
Ingredients
1- 32ozcarton chicken stock
3- 14.5ozcans chicken stock
2tablespoonsolive oil
1small onion, diced
1smallgreen pepper, chopped
1smallhead broccoli, separated into florets
2ribs celery, chopped
1largecarrot, peeled and sliced
4clovesgarlic, minced
2cupsfresh corn off the cob
2poundssmall Yukon Gold potatoes, cut into quarters
1teaspoondried thyme
4bay leaves
1teaspoonsalt
½teaspoonpepper
½quartheavy cream
4cupsshredded extra sharp white cheddar cheese
Instructions
In a large soup pot, heat oil over medium heat until hot, about 2 minutes. Add the onions, green pepper, broccoli, celery, carrots, garlic, corn and potatoes. Stir constantly, until the vegetables are translucent and very soft, about 5 minutes. Stir in the dried thyme, salt and pepper. Stir in the flour, continue cooking for about a minute and the flour begins to lightly brown.Very slowly pour in the chicken stock, whisking it into the flour/vegetable mixture at the same time. Add bay leaves and increase the heat to high and bring to a boil. Reduce to a simmer and continue cooking for 45 minutes.Stir in the cream, and then slowly stir in the cheese. Stir until cheese is melted and soup is nice and hot.Remove bay leaves and serve.