Corn Chowder

Tyler Florence

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Chowder Challenge

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 156 Reviews
Total Time:
55 min
Prep
20 min
Cook
35 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

Directions

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 156 reviews

  • on February 04, 2012

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    We just love this recipe. I used 1/2 chicken and 1/2 vegetable stock, omitted the salt and added 1.5 cups of chopped ham, didn't have fresh thyme so used dried 2 tbsp, and added some chopped, pickled jalapeño for a little kick. It was soooo good!

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  • on January 11, 2012

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    Like the good corn chowder should taste, only better! I add minced red bell peppers at the same time of the corn, plus a pinch of red pepper flakes. Love it!

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  • on January 04, 2012

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    Awesone soup! Great to add additions to like grilled chicken and roasted poblano to spice it up.

    people found this review Helpful.
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Next Recipe

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