Recipe courtesy of Tyler Florence
Save Recipe Print
Corn Chowder
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
8 servings
Level:
Intermediate
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
8 servings
Level:
Intermediate

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.

Pairs well with Chardonnay

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Corn Chowder

Recipe courtesy of Food Network

Corn Chowder

Recipe courtesy of Nancy Fuller

Corn Chowder

Lobster Corn Chowder

Recipe courtesy of Ina Garten

Sweet Corn Chowder

Recipe courtesy of Jennifer Perillo

Corn and Crab Chowder

Recipe courtesy of Rachael Ray

Lobster and Corn Chowder

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Latest Stories