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Corn Chowder I

Corn Chowder I — a soup recipe, 12 ingredients, about 60 min.

Serves 6 · 60 min · Soup

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 tablespoon butter or margarine
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 1½ cups diced, pared potatoes, cut in ½-inch cubes
  • 2 cups corn, fresh or frozen
  • 1½ cups water
  • 2 chicken bouillon cubes
  • ¼ teaspoon thyme
  • 1 cup milk
  • 1 cup light cream
  • Salt to taste
  • Pepper to taste
Make it lactose-friendly
  • 2 tablespoon butter or margarine → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup milk → lactose-free milk, oat milk, or almond milk
  • 1 cup light cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a medium saucepan, melt butter; add onion and celery and cook until tender.
  2. Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
  3. Cover and simmer for 15 minutes, or until potatoes and corn are tender.
  4. Add milk and cream.
  5. Heat through.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0