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Creamy Corn and Potato Cowder Recipe

   
 

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     Creamy Corn and Potato Cowder

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
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

Instructions
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
1/16/2010





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