Free Online Recipes

Sign Up login

Creamy Corn and Potato Cowder Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Creamy Corn and Potato Cowder

Category   Salads - Soups - Sidedishes
Sub Category   None

2 Tbsp butter
1 large onion, finely chopped
1 rib celery, finely chopped
5 1/2 cups chicken stock
1 1/2 cups frozen corn kernels
1 large all-purpose potato, peeled and diced
1/2 to 3/4 tsp salt, to taste
1 cup heavy cream
3 Tbsp all-purpose flour
black pepper, to taste
Fresh dill or parsley for garnish, chopped

Melt the butter in a large saucepan or medium soup pot. Stir in the onion and celery. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
In a small bowl, whisk together the cream and flour. Stir in the mixture into the soup with the pepper. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
Serve hot, garnished with herbs.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Creamy Corn and Potato Cowder recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.