Corn Chowder
Corn Chowder
Nutrition Facts
6
228.15
169.59
19.54g
30.07%
9g
45%
53.33mg
17.78%
1,179.56mg
49.15%
57.69mg
1.65%
12.94g
4.31%
1.53g
6.10%
6.75g
1.22g
2.45%
8.83%
5.64%
6.47%
0.75%
0.59%
0.27%
0.66%
0.32%
0.48%
0.7%
0.55%
0.68%
1.25%
0.21%
2.04%
Ingredients
- 1 tsp Salt
- 4 c Water
- 1 bunch Green Onions
- 4 Chicken Bullion Cubes
- 3 tbsp Olive Oil
- 1/4 c Fresh Dill
- 1 c Heavy Cream
- 1 1/2 c Corn
- 1 tbsp Lemon Juice
- 1 1/4 tsp White Pepper
- 2 Celery
- 8 oz Red Potatoes
Cut celery into 1/2 inch slices
Cut potatoes into 1-inch cubes
Coarsely chop green onions, including half of greens.
Mince fresh dill.
Combine bullion cubes and water to make stock.
Heat the olive oil in a large, heavy saucepan over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes.
Serve in bowls, topped with the dill.
Cut potatoes into 1-inch cubes
Coarsely chop green onions, including half of greens.
Mince fresh dill.
Combine bullion cubes and water to make stock.
Heat the olive oil in a large, heavy saucepan over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes.
Serve in bowls, topped with the dill.
Equipment Large Saucepan
Cost: $3.59 ($0.60 per serving)
Source: http://www.epicurious.com/recipes/food/views/Salmon-and-Corn-Chowder-352990?mbid=rss_epinr
Notes
Not yet tried