Corn And Potato Chowder

1. 1

   Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.

2. 2

   Process half of the vegetable mixture and all the stock until smooth.

3. 3

   Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute

4. 4

   Stir in milk, and cook until hot, 2-3 minutes.

5. 5

   Season with salt and pepper.

6. 6

   Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.