Corn Chowder
- 2 tbsp butter
- 1 medium onion, minced
- 2 medium potatoes, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 cup water
- 2 can (12 oz.) sweet, cream or whole corn (or 1 of each)
- 1 1/2 tsp salt
- 1/8 tsp pepper
- 1/8 tsp thyme
- 1 tsp parsley flakes
- 1/8 tsp marjoram
- 2 cup milk
- 1 bay leaf (optional)
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Melt butter in a large pot over medium heat. Add onion and cook, stirring frequently, until onion has softened and just starting to brown around the edges. Add in remaining ingredients except milk and bring to a boil, stirring occasionally. Bring to a light boil, then reduce heat to medium low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove bay leaf, then stir in milk. Heat a few more minutes, then serve. May top with cheddar cheese and chives.
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Optional:Cook a slice or two of bacon in the pot before adding any other ingredients. Remove bacon when crispy, then add enough butter to bacon fat to make 2 tablespoons. Then follow recipe as written. Garnish with bacon pieces when serving.
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Tips:If making with fresh or frozen corn, use 12 ounces and 1 can cream corn.
For a creamier soup, before adding milk, remove about 2 cups chowder to a blender and blend until smooth. Then add back into the pot.
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