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Ingredients
| water: 6 cups |
| white potatoes: 6 whole potatoes (peeled and cubed) |
| onions: 1 (chopped) |
| garlic: 2 cloves (minced) |
| celery: 1 stalk (chopped) |
| vegetable bouillon: 3 cubes |
| ground sage: 1/8 tsp |
| dried thyme (ground): 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| sea salt: 1/2 tsp (optional) |
| seasoning salt: 1/2 tsp |
| black pepper: 1 dash (to taste) |
| frozen sweet yellow corn kernels: 4 cups |
| unsalted butter: 1 Tbl |
| green sweet peppers (chopped): 1/4 cup |
| heavy whipping cream (fluid): 1/4 cup (optional) |
| fresh dill weed (sprigs): 1 Tbl (minced) |
Country Corn Chowder
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Bring water to a boil.
Add potatoes, onion, garlic, and celery.
Return water to a boil and add bouillon and seasonings.
Cover and simmer over medium heat for 15-20 minutes or until potatoes are tender but not mushy.
Cool slightly. Remove 2 cups of potatoes from stock and set aside.
Blend remaining chowder in small increments.
Reheat over low heat.
Add corn and reserved potatoes.
Simmer, stirring to insure that chowder does not stick, for 5 minutes.
Melt butter in a small skillet.
Add green pepper and scallions.
Sauté until vegetables turn a bright green, approximately 3 minutes.
Stir into simmering chowder.
Add cream and dill, if desired.
Adjust seasonings.