Corn Chowder

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Makes: 4 servings adjust
Delicious corn chowder recipe. I made a few modifications, which I've noted. I also very easily doubled the recipe.

Directions

Ingredients

  • 2 tablespoons Olive Oil, (rough amount. Original recipe called for 3 Tbs of butter)
  • 1 Yellow Onion, chopped

Step 1

In a large saucepan over medium high heat, heat oil and sauté onion about 5 minutes, until tender.

Ingredients

  • 1 tablespoon Flour, (I used whole wheat)
  • 4 cups Vegetable Broth

Step 2

Mix in flour, coating the onion. Add broth and bring to a boil, stirring constantly.

Ingredients

  • 2 1⁄2 cups Yukon Gold Potato, diced (abt 4 large)

Step 3

Reduce heat, add potatoes and simmer 20 minutes until tender.

Ingredients

  • 2 cups Frozen Yellow Corn
  • 2⁄3 cup Milk, (I used plain soy milk)

Step 4

Add about half the corn, then blend with an immersion blender. Then add the rest of the corn and milk. Cook for another 5 minutes.

Ingredients

  • 1 1⁄2 cups Sharp Cheddar, shredded
  • 1 teaspoon Cayenne Pepper, (recipe called for "pinch" - I found it needed a fair amount)
  • 1 tablespoon Ground Black Pepper, (recipe called for "to taste" - I found it needed a fair amount)
  • 1 teaspoon Salt, (recipe called for "to taste" - I found it needed a fair amount)

Step 5

Turn off the heat (but leave on burner if electric stove). Add cheddar cheese and spices. Enjoy!
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