This hearty potato and corn chowder is perfect for the cooler months. Prepare and cook this recipe in under 30 minutes.
Ingredients Checklist
2 tbsp butter
1 onion, peeled and diced
2 sticks celery, finely diced
2 cloves garlic, crushed
2 tbsp plain flour
3 cups vegetable stock
2 large potatoes, peeled and diced
2 cups fresh corn kernels
1/2 tsp thyme laves
1 bay leaf
salt and pepper to taste
1/2 cup cream
fresh parsley to garnish
Instructions
Melt butter in a saucepan over medium heat; add onion, celery and garlic, sauté until soft.
Add flour and stir for 2-3 minutes to cook. Then gradually add stock, bring to boil.
Carefully add prepared potato and corn, thyme, bay leaf and seasonings, bring to the boil, then reduce heat to simmer, cover and cook until potatoes are tender, approximately 10 minutes.
Add cream; continue to simmer for 2 minutes. Remove bay leaf.
Lightly mash or blend the soup just to thicken, leaving some vegetable pieces.
Serve garnished with fresh parsley and crusty bread.
