Basic ingredients are used in this soup - corn, potatoes, chicken broth, butter, onions, a little garlic, thyme, parsley flakes, bay leaf, salt, and black pepper. I use lots of black pepper to season my chowder. I start by melting some butter in a Dutch Oven and adding the diced onions with a little salt. Once the onions are soft, I add the garlic until fragrant. I then sprinkle some flour over the onions and garlic. I let it cook for about a minute before I add the chicken broth, diced potatoes, (my family states my potatoes are more chunks than diced) and spices. Once the potatoes are tender I add the corn and cook for about 5-7 minutes. I add the heavy cream, taste and season with salt and pepper. Once the soup is heated through I ladle it into bowls and serve with some fresh ground pepper on top (I told you I like pepper with this soup). You can garnish your soup with a drizzle of olive oil, if you wish.
3 tablespoons butter
1 onion, diced
1/2 teaspoon salt
2 cloves of garlic
1/4 cup all-purpose flour
6 cups chicken stock
1 teaspoon dried parsley flakes
1 bay leaf
1/2 teaspoon dried thyme
2 Yukon Gold potatoes, peeled and diced
1 (16 ounce package) frozen corn - about 3 cups
2 cups heavy cream
Salt and fresh ground black pepper
1. Melt the butter in a Dutch Oven over medium heat. Add the onion and cook until soft - about 8-10 minutes.
2. Add the garlic to the onions and cook until fragrant. Sprinkle the flour over the onion mixture and stir to coat. Cook about 1 minute.
3. Add the chicken stock, parsley flakes, bay leaf, dried thyme, and bring to a boil. Add the potatoes and cook for about 10 minutes or until the potatoes are tender.
4. Add the corn to the broth and bring to a boil. Cook about 5-7 minutes or until corn is tender.
5. Add the cream and heat until the chowder is heated through. Taste and season with salt and black pepper. Remove the Bay leaf before serving.
Makes 8 servings