Corn chowder

17 Jan

Corn chowder

  • 1/4 c. olive oil
  • 2 Tbs. butter
  • 1 bunch scallions, sliced
  • 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 Tbs. chicken bouillon (better than buillon type)
  • 1/2 tsp. ground turmeric
  • 1 tsp. fresh thyme
  • 6 c. quick vegetable stock
  • 2 lbs. potatoes, finely chopped
  • 1 1/2 to 2 lbs. frozen corn (10 ears fresh)
  • 2 c. whole milk
  • 1/2 lb. cheddar cheese, shredded (optional, can serve as garnish to bowls)

Saute the scallions in the olive oil and butter until soft, about 10 min.  In small bowl, combine flour, salt, pepper, turmeric, and thyme.  Add flour to the onions and cook for about 3 min.  Add the stock and potatoes to the onions, simmer uncovered 15 min or until potatoes are tender (can mash some up).  If using fresh corn, blanch for 3 min in boiling salted water.  Add the corn, milk, and cheese.  Cook until cheese is melted or soup is rewarmed.  Season to taste with salt and pepper.

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