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Friday, August 23, 2013

Corn Chowder Recipe {Plus Vegetable Broth}

I fell in love with corn chowder in college, when it was available nearly every day in the cafeteria. So
lately I've been wanting to make this delicious comfort food. So I looked up a few recipes... wow, is there a variety!

However, after looking up a bunch I mashed them together in a way that sounded good to me {this is usually how I experiment} and came up with the following recipe... which I can assure you is amazingly delicious as I've had three bowls since I made it yesterday!

Ingredients:




2 1/2 cups corn
2 cups diced potatoes
1/4 cup diced onions
1 1/2 cups, plus 1 tbspn vegetable broth*
2 cups milk
1 tbspn butter
1/2 tspn salt
1/8 tspn pepper
1 tbsn flour
a few dashes parsley

Step One



{ If you're using fresh corn take off cob and cook, canned corn drain well, and frozen corn heat up in microwave.} Combine corn, potatoes, onions, butter, salt, pepper and 1 1/2 cups broth in pot and boil until potatoes are cooked and tender.

Step Three



Mix flour and 1 tablespoon broth together.

Step Four


I just used a 500 ml packet of milk, since it's apparently 2.11 cups and it made it easier for me.

Stir milk and flour mixture into pot.

Step Five



Bring to boil and cook for fifteen minutes (or until potatoes start to break down.)

Step Six



Garnish with parsley and serve. Enjoy!

* I made my own vegetable broth from celery, carrots, a small potato, some green beans, a green pepper, a few garlic  cloves, two small onions, basil, parsley, rosemary and salt. I put all that in a large pot of water and then simmered for an hour and a half. You can simmer it longer, but I was in a hurry to start the corn chowder. :)

This is what the broth looks like before you sift it. Sift out the veggies and herbs before using the broth. I first put it through my colander to remove the large veggies, then put it through my tea strainer to get the herbs.

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