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

or

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.

Return To:
Gumbos, Soups, Chowders

www.cajun-recipes.com

Cajun Country -- New Iberia, Louisiana