Big-Batch Corn And Potato Chowder
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 tbsps
Olive Oil4 cups
Corn (frozen, thawed)3 stalks
Celery (chopped)1 large
Onion (chopped)3 cloves
Garlic (finely chopped)1 tbsp
Thyme Leaves (fresh)1 pinch
Cayenne Pepper1 cup
All-Purpose Flour4 cups
Whole Milk2 cups
Heavy CreamDirections:
1
Heat the butter and oil in a large Dutch oven or saucepan over medium heat
2
Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes
3
Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute
4
Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens
5
Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes
6
Season with salt and pepper
7
Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month
8
To reheat: Let the soup thaw in the refrigerator overnight
9
Bring to a simmer over medium-low heat, stirring frequently, until heated through
10
Thin with a little water if desired, and add salt to taste