Thursday, January 18, 2018

Stick to your ribs delicious

Between the colder temperatures, clouds, wind, and expected rain, and two out of four people in the house having pretty bad colds, this is definitely soup weather. Here's a delicious, filling, and easy corn chowder recipe that always gets rave reviews when I make it.

What is your favorite winter soup to make?

1 large potato, peeled and diced
1 medium onion, diced
1 red or green pepper, diced (if you use green peppers, it will give the soup a greenish tinge that's not the most appealing. Using red peppers gives it a reddish-orange color that looks far more tasty)
2 T butter
2 T all-purpose flour
2 cups fresh or frozen corn
3 cups milk
salt and black pepper, to taste

Saute the potato, onion, and pepper in butter until the onions are soft (about 7 minutes).

Add the flour and mix well. Add the remaining ingredients, stirring thoroughly.

Turn the heat to low and simmer for about 20 minutes, stirring occasionally, until the vegetables are soft and the chowder has thickened. You do NOT want it to boil.

Then either spoon the soup into a blender, or use a stick blender, and puree until it's a thick chowder, with no large lumps of potatoes.

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