Monday, July 28, 2014
corn chowder
- 3 tablespoons unsalted butter
- 3 medium yellow onions, chopped
- 5 carrots, cut into 1/4-inch slices
- 5 celery stalks, cut into 1/4-inch slices
- 6 cups fresh corn kernels (about 12 ears of corn)
- 3 cups chicken broth+
- 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 large red bell peppers, seeded and cut into 1/2-inch pieces
- 3 tablespoons chopped fresh dill, plus more for garnish
Melt the butter in a large pot. When the butter is hot, add the onion, carrots and celery and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn and cook 2 minutes more. Remove 4 cups of the vegetables and transfer to a food processor. Puree the mixture until fairly smooth and return it to the soup pot.
Add the chicken broth, salt and pepper and bring to a boil. As soon as it boils, add the peppers and simmer for 2 minutes. Add the dill and taste for salt and pepper. Serve hot, garnished with more dill.
+You can easily make this vegetarian by substituting vegetable stock for the chicken stock
- See more at: http://www.bearcuisine.com/2012/09/blanchards-corn-chowder.html#sthash.frtnLcnO.dpuf# posted by Chelsea @ 10:31 AM 
