Creamy Corn Chowder
Ingredients
- 1 small onion finely chopped
- 2 stalks celery finely chopped
- 4 T. butter
- 4 cups chicken broth
- 4 potatoes peeled and cut in bite-sized pieces
- 2 tsp. salt
- 1 tsp. pepper
- 1 clove garlic minced
- 1 tsp. parsley flakes or 1 T. fresh parsley, minced
- 2 quarts frozen thawed or fresh corn
- 1 cup half-and-half
- 3 cups milk
Instructions
- In a large soup pot, sauté onion and celery in butter until onion is translucent, about 5 minutes.
- Add the chicken broth, potatoes, salt, pepper, garlic, and parsley and simmer for 30 minutes.
- Add the corn and simmer gently for another 15 minutes or so.
- Add the half-and-half and milk and heat thoroughly but do not boil.
- Adjust seasonings and serve.
Notes & Wine Advice
Many times I’ve decided on corn chowder for dinner and simply used frozen corn if I didn’t have time to thaw it beforehand. The soup is just as good, but taste several kernels to be certain the corn has been completely cooked before adding the half-and-half and milk.