Corn Chowder
Soups • American
Description
Corn Chowder
Ingredients
- Celery stalk 1 piece
- Onion 1 head
- Olive Oil 0 fl oz
- Dried Chamomile ½ teaspoon
- Wheat Flour 1 tablespoon
- Milk 30 fl oz
- Potato 1 piece
- Scallions 3 pieces
- Blanched frozen corn 5 oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the leaves from the celery stalks and set them aside. Finely chop the celery and onion.
Step 2
Heat the olive oil in a medium-sized pot over medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables begin to brown.
Step 3
Sprinkle the flour over the vegetables and stir for a few more minutes.
Step 4
Pour in the milk, add the potato, and bring to a boil, stirring constantly to prevent the soup from sticking to the pot. Cook until the potato is tender but not mushy, about 10 minutes.
Step 5
Meanwhile, finely chop the celery leaves and slice the green onions into thin rings.
Step 6
When the potato is tender, add the corn, green onions, and celery leaves. Bring the soup back to a boil, seasoning with salt and pepper to taste.
Step 7
Serve topped with finely chopped parsley.
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