Summer Corn Chowder

Recipe for Summer Corn Chowder
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Ingredients

4 cups chicken stock
4 cups water
4 potatoes, peeled and cubed
1 sprig thyme
1 teaspoon celery seed
2 tablespoons butter
1 onion, peeled and chopped
2 cups cream
3 cups cooked corn, canned or fresh
Salt and pepper to taste

Instructions

Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Saute onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.

Yield: 

Serves 6-8

Course

Reader Comments

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Corn chowder

Cream is too expensive! Out here it is $7 a quart! I use skim milk and thicken it with cornstarch!