Corn Chowder
- 2 tablespoons butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 red pepper, seeds removed and diced
- 3 tablespoons minced poblano pepper
- 2 Yukon Gold potatoes, washed and diced
- 2 cups vegetable broth
- 3 ears sweet corn, kernels removed-save the empty ears to put back in the pot (or 2 cups frozen or canned corn)
- 1/3 cup all-purpose flour
- 3 1/2 cups skim milk
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Shredded cheddar cheese-optional, for serving
- This recipe is vegetarian
- Produce
- Carrot, large (1)
- Celery stalks (2)
- Onion, large (1)
- Poblano pepper (3 tablespoons)
- Sweet corn (3 ears)
- Thyme, dried (1/2 teaspoon)
- Yukon gold potatoes (2)
- Canned Goods
- Vegetable broth (2 cups)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Garlic cloves (2)
- Red pepper (1)
- Salt and freshly ground black pepper (1)
- Dairy
- Butter (2 tablespoons)
- Cheddar cheese-optional (1)
- Skim milk (3 1/2 cups)
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Recipe Stats
Published September 28, 2011 (1 year ago).
56 people saved this recipe.
