|(All New Good Housekeeping Cookbook p. 65)|
Remember when I was telling you that “The All New Good housekeeping Cookbook” was one of my favorite all time cookbooks? Well, let the photo above give you evidence!
Those stains are probably 10 years old.
This is one of my husband’s and my favorite soups…I changed it to suite the ingredients I had on hand. You won’t want to pass this one up my friends….it is so good that my husband takes the left overs to work the next day (which is typically unheard of for him).
A fantastic recipe right now when corn is IN season!
|Shuck fresh corn on the cob|
|Rinse corn and get rid of all silk|
|Quarter baby red potatoes.|
|With a knife-slice the corn off the cob.
You may end up cutting kernels unevenly-don’t worry about it.
|Saute butter in large pot, add onions and garlic|
|Then add flour, salt and pepper – this will make a paste on your onions.|
|Add milk, broth, cream, corn, and potatoes.|
|Place 3 corn on the cobs (with kernels off) in the soup for an extra corny taste. This really “makes it”. Cover and let simmer for 20 mins until the potatoes are tender.|
|I added seasoned salt and pepper on top.
You will LOVE this!
Summer Corn and Red Potato Chowder
(makes about 8 servings)
6 medium ears of corn, husks and silk removed
4 Tbsp butter
1 medium onion diced
1 garlic clove chopped (or 1 tsp garlic powder)
2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 lb baby red potatoes
2 cans (14 1/2 oz each) low sodium chicken broth
1 cup half and half
1 cup milk
1. Cut kernels from corn cobs and save 3 of the “cornless cobs”
2. In a large pot heat butter on med-high.
3. Add onions and saute about 5 mins until tender.
4. Add garlic and then stir in flour, salt, and pepper.
5. Stir in potatoes, corn, corncobs, broth, half and half, and milk.
6. Cover and let boil for 20 mins until potatoes are tender.
7. Discard cobs and enjoy!
LOVE to you,