Vegetarian Corn Chowder

2 tablespoons butter

2 Tab. olive oil
1 onion, diced
2 garlic cloves, minced
1/2 tea. Old Bay seasoning
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
2 10 oz. bags white corn
Salt and freshly ground black pepper
1/2 tea. Italian seasoning

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and Old Bay 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, which will help to thicken the soup and give it a good texture. Add corn to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the Italian seasoning and add about 1 tablespoon olive oil. Ladle the soup into bowls and serve.
Adapted from Tyler Florence's recipe at Food Network.

No comments:

Post a Comment

I Love Comments...

Please leave a comment if you try something. I would love to hear what you think.

Thank You!

Top 10 Homeschool Homemaking and Recipe Blogs

Best Homemaking and Recipes Blog