Tuesday, October 6, 2015

Creamy Corn Chowder


By Grace Dickinson

5 serving(s)

-6 cups of fresh corn

-2 cups water or vegetable broth

-1 1/2 Tbsp. olive oil

-1 onion, diced

-3 medium celery stalks, diced

-1 serrano pepper, minced (if opposed to spice, de-seed first)

-3/4 tsp. salt

-2 Tbsp. cornstarch

-1 cup milk or soymilk

-1 Tbsp. parsley, chopped



Place broth and corn in a large pot. Bring to a simmer and cook 12-15 minutes, or until corn is soft.

Meanwhile, heat oil in large sauté pan. Add onion, celery and serrano pepper. Sauté until onions are translucent and celery is soft.

Once corn is soft, transfer 2/3 of the contents with its liquid to a blender. Add onion mixture, cornstarch and salt. Blend until smooth.

Pour this into to the large pot with the remaining corn. Add milk, and simmer until mixture reaches desired thickness. Add more milk if needed, and adjust salt and pepper, to taste. Stir in parsley. Serve.

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