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By: Meg F.
| Description: | Corn chowder with a little kick! | |
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 tablespoon Butter 1 medium Onion 2 cups Potato Chunks 2 tsp Curry (or more if you wish!) 1/2 tsp Rosemary 3 cups Corn (frozen or fresh) (Slightly puree 2 of these) 1/2 cups Heavy Cream 1 teaspoon Salt and Freshly Ground Black Pepper (to taste really) |
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| Directions: | ||
| Chop onion and cook in butter until softened and golden. Add potatoes, broth, 1 teaspoon salt, curry, rosemary, and pureed corn. Bring to a boil, lower heat, and cook, partially covered, until potatoes are tender. Stir in corn kernels and cook 5 minutes longer. Add heavy cream; cook until heated through. Season with salt and pepper. |
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| Notes: | ||
| Great with a nice crusty roll for dipping! | ||
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