2-3 small red or white potatoes cut into 3/4 inche dices
3 cups frozen sweet corn kernels
1/2 cup whole milk
fresh ground black pepper
Chopped chives or flat leaf parsley for garnish
Instructions
In a stockpot or dutch oven, melt butter over medium heat. Add onion, celery, garlic, and salt if desired. Cook, stirring occasionally, for about 5 minutes or until onion and celery begin to soften.
Add water and potatoes, bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft.
Add corn and simmer for 5 minutes. Stir in milk and heat very gently for 1 minute more. Season with pepper, ladle into bowls, top with chives or parsley and serve.
Originally Submitted
7/13/2010
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