Corn Chowder II
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Yield: Serves 6-8
This version omits salt pork and uses a touch of thyme.Ingredients:
4 cups chicken stock4 cups water
4 potatoes, peeled and cubed
1 sprig thyme
1 teaspoon celery seed
2 tablespoons butter
1 onion, peeled and chopped
2 cups cream
3 cups cooked corn, canned or fresh
Salt and pepper to taste
Instructions:
Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. SautBrowse Similar Recipes
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