Corn Chowder 1

1 very large potato, cut in 1/2 inch cube
2 cups water
1 onion chopped
2 tablespoons olive oil
3 cups fresh corn kernels
2 cans whole kernel corn
2 cups milk
1/2 cup light cream
Sea salt
Fresh ground black pepper
Paprika to taste
Pinch dry thyme
1 bay leaf
Fresh chopped parsley
Chives to taste

Parboil the potato in water about 10 minutes. Cook onion in the oil over low heat, covered, until translucent (about 5 to 8 minutes).

Add the onion and remaining ingredients to the potatoes, bring back to boil. Let simmer until the corn is tender and the soup is slightly thickened (about 20 to 30 minutes), stirring occasionally.

Discard bay leaf before serving. Serve with cornbread.

Serves 4.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana