There's nothing like this Corn Chowder to warm you up on a cold night. This delicious recipe takes just 45 minutes to make and serves 8.
Ingredients• 1 large onion, chopped • 2 stalks celery, chopped • 1/2 green bell peppers, chopped • 1/4 cup butter • 2 tablespoons olive oil • 2 cloves garlic, minced • 8 cups chicken stock • 1/2 teaspoon dried thyme, crumbled • 1 bay leaves • 1 teaspoon salt • 2 carrots, chopped • 1 large potato, peeled and cut into cubes the size of corn kernels • 4 cups corn kernels, fresh or frozen • 1 cup half-and-half
Cook onion, celery, and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
Add garlic and cook 1 minute.
Add stock, thyme, bay leaf, salt, carrots, and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
Add fresh corn and simmer 5 minutes.
Discard bay leaf.
Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half, and puree.
Add puree back to the hot soup and heat.
Season to taste and serve hot.
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