Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
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Corn Chowder - We Love It!

This time of the year is one of our favorite times for making soups, stews and chowders. This is one really stands out as a favorite! Enjoy! I usually double the recipe as we love to savor it for several days.

 

Corn Chowder

2 tablespoons butter

Extra-virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme - leaves only

¼ lbs Salt Pork (sliced) - bacon can be used

¼ cup all-purpose flour

6 cups canned vegetable stock

2 cups heavy cream

2 Idaho potatoes, peeled and diced

6 ears sweet corn - fresh frozen can used if needed

Salt and freshly ground black pepper

¼ cup chopped fresh parsley leaves

 

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, salt pork 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 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.

 

 

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