Saturday, January 16, 2010

Corn Chowder

There is just something so comforting about hot soup on a cold day. Today I gave corn chowder a try. It turned out to be quite delish!

1/2 stick of butter
1/2 chopped onion
2 tbsp minced garlic
1/2 cup seasoning mix frozen veggies (it includes celery, bell peppers, onion and parsley)
3 medium potatoes, peeled and chopped
2 cups corn
chicken broth
2 chicken buillon cubes
1 tsp Tony Chachere seasoning
1 tsp Old Bay seasoning
Pepper to taste
1 tsp Parsley
3 bay leaves
1 tsp Basil
1 cup milk
Shredded cheese for topping

Melt butter in large soup pot. Add onion and seasoning mix. Cook until onions are translucent. Add garlic and sautee for 2-3 minutes. Put corn and potatoes in pan and add just enough chicken broth to barely cover corn and potatoes. Season with Tony's, pepper, parsley, Old Bay, basil, buillon cubes and bay leaves. Cover and cook over medium high heat for 15-20 minutes. REMOVE BAY LEAVES. Remove 2 cups of soup and cool. Place cooled soup in food processor and puree. Add pureed soup back into pot and simmer. Turn off heat and stir in milk. Sprinkle with cheese before serving.

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