Corn and Potato Chowder
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 T EVOO
- 1 onion chopped
- 1 red bell pepper chopped
- Kosher salt and black pepper
- 3 cloves garlic minced
- 4 small- medium potatoes peeled and diced
- 2 T gluten-free all-purpose flour or regular if not gluten-free
- 4 cups chicken stock
- 3 carrots shredded
- 3 cups corn fresh or frozen
- 1 tsp fresh thyme
- 1/8 tsp cayenne pepper
- 1 cup half and half
- chopped italian parsley for garnish
Ingredients
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Instructions
- Heat the olive oil over medium-high heat; add in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft and then add in the garlic, cooking it all for 1 minute more.
- Add in the potatoes, stir well and cook for 2-3 minutes. Sprinkle on the flour and mix into the veggies.
- Pour in the chicken broth and bring to a boil; then lower the heat and simmer for 10 minutes, or until the potatoes are tender.
- Add the shredded carrots and corn and simmer 4-5 minutes longer. Season the soup with the thyme, cayenne pepper, and more salt and pepper.
- Stir in the half and half and mix well. Serve garnished with fresh parsley.
Recipe Notes
Adapted from Fashionable Foods (www.fashionablefoods.com)