Satisfying Corn Chowder Recipe
Corn Chowder is satisfying and nutritious
1 1/2 tablespoons unsalted butter
1/2 large yellow onion, finely chopped (to make about 1/2 cup)
1/2 large carrot, finely choppe (to make 1/3 cup)
1/2 celery stalk, chopped (to make 1/3 cup)
2 cups frozen corn
1 bay leaf
3 1/2 cups milk
1 medium sized potato (Russet or Yukon Gold) peeled and diced
1/4 red bell pepper (finely chopped 1/4 cup)
kosher salt and freshly ground black pepper and paprika
1/2 teaspoon fresh thyme leaves chopped
In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
Add corn, milk and bay leaf. Bring to a boil and reduce heat to a bare simmer.
Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
Remove the bay leaf. Increase the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, and thyme. Bring to a simmer and reduce the heat to maintain a simmer for 15 to 20 minutes, or until the potatoes are almost fork tender.
Sprinkly on a little paprika for color.