Recipe Category: Soup
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Ingredients
Makes 4 To 5 Servings
- 2 tablespoons butter
- 1 medium red or yellow onion, minced
- 1 stalk celery, minced
- 1 teaspoon minced garlic (about 1 good-sized clove)
- 1½ teaspoons salt
- 4 cups water
- 2 or 3 medium-small waxy potatoes (about ¾ pound), cut into ¾-inch dice
- 1 pound frozen corn kernels (about 3 cups), thawed
- ½ cup milk or heavy cream (or a combination)
- freshly ground black pepper
Method
- In a soup pot or a dutch oven, melt the butter over medium heat
- Add the onion, celery, garlic, and salt
- Cook, stirring occasionally, for about 5 minutes, or until the onion and celery begin to soften
- Add the water and the diced potatoes
- Bring to a boil, then turn the heat all the way down to the lowest possible setting
- Partially cover and simmer gently for about 15 minutes, or until the potatoes become completely soft
- Add the corn and simmer for 5 minutes
- Stir in the milk or cream and heat the soup very gently for a minute longer
- Season to taste with pepper, ladle into bowls, and serve
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