Corn Chowder is a cold-weather warmer. Leeks are one of the first vegetables to peek out of the ground in spring. The other ingredients are in my cupboards all winter long. This soup chases out the chills that incessant Oregon rains drill into your bones.
Makes 6-8 servings
- 1 cup chopped onion
- 1 cup diced leeks
- 1/4 cup butter
- 2 1/2 cups vegetable broth
- 4 cups frozen corn
- 4 cups chopped potatoes
- 1 cup chopped carrots
- 2 cups milk or milk substitute
- 1 tbsp turmeric
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp crushed rosemary
- Cutting board
- Soup pot
- Measuring cups and spoons
- Mixing spoon
- Chop vegetables.
- Sauté the onions and leeks in butter until they’re tender.
- Mix in the broth, corn, carrots, and potatoes.
- Bring the soup to a boil, reduce the heat and simmer until the vegetables are tender about 15 minutes.
- Stir in the milk and spices then cook for another 5 minutes.
- Stir the soup thoroughly and serve.
Storage and Use
Winter Chowder stores well in the refrigerator for several days. It can also be frozen for later enjoyment.
Sour cream or yogurt may be substituted for the milk as a tangy thickener.