Corn chowder

 

Preparation Time: 20 minutes

Cooking Time: 22 minutes

Quantity: 4 servings

 

Ingredients

• 60 mL (1/4 cup) butter

• 125 mL (1/2 cup) chopped dried shallots

• 250 mL (1 cup) diced roasted red peppers

• 3 diced stalks of celery

• 15 mL (1 tbsp.) chopped garlic

• 80 mL (1/3 cup) all-purpose flour

• 1 liter (4 cups) vegetable broth

• 3 potatoes, peeled and diced

• 1 bay leaf

• 15 mL (1 tbsp.) chopped fresh thyme

• Salt and pepper to taste

• 250 mL (1 cup) thawed frozen corn

• 250 mL (1 cup) 35% cooking cream

• 60 mL (1/4 cup) chopped fresh parsley

 

Preparation 

1.     In a saucepan, melt butter over medium heat. Cook shallots, peppers, celery and garlic for 1 to 2 minutes.

2.     Sprinkle with flour and cook for 1 minute while stirring.

3.     Stir in broth. Bring to a boil. Add potatoes, bay leaf and thyme. Season with salt and pepper. Cook for 10 to 12 minutes.

4.     Add corn and continue cooking for 8 minutes.

5.     Stir in cream and parsley. Continue cooking for another 2 minutes.