Blanchard’S Corn Chowder

1. 1

   1. Melt the butter in a large soup pot. When the butter is hot, add the onion, carrots, and celery, and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn, and cook 2 minutes more.

2. 2

   2. Strain the soup and place the vegetables into a food processor. Puree the mixture until it is fairly smooth, and return the puree to the soup pot.

3. 3

   3. Add the vegetable stock, salt and pepper, and bring to a boil. As soon as it boils, add the red peppers and simmer for 2 minutes. Serve hot. Garnish with fresh thyme.

No additional tips available.