Creamy Corn Chowder
Recipe By: Sheila McDuffie
: Soup
Serves: 6 servings
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 Yukon gold potatoes, peeled and cut into1/2-inch cubes
- 6 ears of corn, shucked and kernels cut from cob
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 6 ears of corn, shucked and kernels cut from cob
- ¼ cup heavy cream
- 3 scallions, finely sliced
- Heat the butter in a medium-size pot. Add shallots and cook until translucent.
- Add the potatoes, salt, and pepper. Add water to cover potatoes by 1-inch. Bring to a simmer and cook for 15 minutes, until tender.
- Add corn and simmer another 3 minutes.
- Using a handheld blender, blend ½ of the vegetables to thicken.
- Add cream. Do not boil. Taste and adjust salt and pepper to taste.
- Serve hot, garnished with scallions.
Recipe by The Gardener Cook at https://www.thegardenercook.com/corn-chowder/
3.5.3226