Recipes
Recipes: Corn Chowder
Sunday, December 26, 2010
Who's tired of hearing 'whats for lunch'? ugh....
After being inspired (strangely enough) by Food Networks new reality show: Worst Cooks, Suzy decided that in 2010 she was going to try new recipes (some Soup Recipes, to stretch the budget) so her family and friends were less apt to nominate her for season 2. Her latest, which she has tested on more than just her kids has been a huge hit!!!
Check out this Corn Chowder recipe from Tyler Florence of Food Network, with some Suzy secrets!
Ingredients Serves 8
• 2 tablespoons butter
• Extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only (Suzy's family is not a fan of thyme, she left this out!)
• 1/4 cup all-purpose flour
• 6 cups canned vegetable stock
• 2 cups heavy cream (Suzy substitutes with Light Cream!)
• 2 Idaho potatoes, peeled and diced
• 6 ears corn (Suzy uses 1 large OR 2 small bags of FROZEN Corn!)
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
Directions
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme 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 (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob (or open up the bag of frozen kernels!) and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Serve with a crusty 12 grain bread- perfect!
Suzy tips:
Add 1 diced Green & 1 diced Red Pepper at the same time as the Corn for added color and crunch
Make a double batch, this soup freezes very well!
Recipe Courtesy of Tyler Florence
After being inspired (strangely enough) by Food Networks new reality show: Worst Cooks, Suzy decided that in 2010 she was going to try new recipes (some Soup Recipes, to stretch the budget) so her family and friends were less apt to nominate her for season 2. Her latest, which she has tested on more than just her kids has been a huge hit!!!
Check out this Corn Chowder recipe from Tyler Florence of Food Network, with some Suzy secrets!
Ingredients Serves 8
• 2 tablespoons butter
• Extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only (Suzy's family is not a fan of thyme, she left this out!)
• 1/4 cup all-purpose flour
• 6 cups canned vegetable stock
• 2 cups heavy cream (Suzy substitutes with Light Cream!)
• 2 Idaho potatoes, peeled and diced
• 6 ears corn (Suzy uses 1 large OR 2 small bags of FROZEN Corn!)
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
Directions
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme 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 (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob (or open up the bag of frozen kernels!) and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Serve with a crusty 12 grain bread- perfect!
Suzy tips:
Add 1 diced Green & 1 diced Red Pepper at the same time as the Corn for added color and crunch
Make a double batch, this soup freezes very well!
Recipe Courtesy of Tyler Florence
