Corn Chowder

Corn Chowder

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I do prefer fresh corn for this recipe, but when it is winter it is impossible to get good fresh corn in Wisconsin, so frozen is the next best option.  I also use evaporated milk to get a great mouth feel without the calories.  Enjoy!

2 tablespoons butter

1 cup onions, chopped

2 to 3 red potatoes, chopped

1 large carrot, chopped

½ cup celery, chopped

1 sweet red bell pepper, minced

4 cups fresh or frozen sweet corn

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried basil

1 to 1 ½ cups veggie stock

1 cup evaporated milk

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1. In a medium, soup kettle begin cooking the onions, potatoes, and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly.

2. Add celery and keep cooking for 5 to 10 minutes. 

3. Add peppers, corn and seasonings. 

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4. Stir well and cover. 

5. Reduce heat, letting it cook for 5 to 10 minutes.

6. Add broth and puree about half of the soup in a food processor.

7. Add the milk and heat until warm, about 5-10 minutes.