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| SUMMER CORN CHOWDER | |
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2 tbsp. butter or olive oil 1/2 c. chopped onions or scallions 4 cloves garlic, minced 2 tbsp. flour 2 c. water 2 chicken flavor bouillon cubes 2 c. whole kernel corn (canned-drained, fresh or frozen) 2 c. ripe peeled diced tomatoes (optional) 1/2 tsp. thyme leaves 1 c. milk salt and pepper, to taste 1/2 c. green bell pepper 1/2 c. celery, thinly sliced 2 bay leaves Melt butter or add olive oil to a large saucepan. Add onions, garlic and flour; cook for 1-2 minutes. Stir in water and bouillon cubes. Note: Bouillon cubes may be substituted with home made chicken stock or a stock from a carton. Vegetable broth works well, too. Heat until boiling. Stir in corn, tomatoes, celery, pepper and thyme. Heat to boiling. Cover and simmer soup over low heat for 20 minutes. Stir in milk and salt and pepper. Heat through. Ladle into serving bowls. Top with a thin pat of butter and sprinkle with chopped parsley. Variation: New England Style chowder: omit tomatoes and brown onions in 1 tbsp. bacon drippings for great flavor! Even better the next day after refrigerating overnight. Submitted by: Belle 4 servings. | |
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