Recipe courtesy of Tyler Florence

Corn Chowder

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. 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).
  2. 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.
32m Easy 99%
CLASS
Michael Anthony

Clam Chowder

33m Intermediate 95%
CLASS
15m Easy 99%
CLASS
25m Easy 97%
CLASS
Anne Burrell

Corn Chowder

34m Easy 97%
CLASS
Geoffrey Zakarian

Manhattan Corn Chowder

9m Easy 99%
CLASS
Gabriela Cámara

Homemade Corn Tortillas

8m Intermediate 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now