Thursday, 24 July 2014

Corn and Potato Chowder

Corn and Potato Chowder

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 onion, chopped
1 garlic clove, crushed
3 medium sized potatoes, skinned and chopped
1 small green bell pepper, seeded, sliced into small pieces
4 cups vegetable broth or stock
salt and ground black pepper (to taste)
1 1/4 cups milk
1 can Romano beans
1 cup frozen corn or 1 can of corn
good pinch dried sage
1/2 good pinch dried thyme

In a large sauce pan, melt the oil and butter together. Put the chopped onion, garlic, potatoes and green pepper in and heat until sizzling. Turn the heat down to low and cover to sweat the vegetables for 10 minutes. Occasionally shake the pan during this time to prevent sticking.

Pour in the vegetable broth or stock and season with the salt and black pepper. Turn the heat up to medium high and bring to a boil. Turn down the heat to low again, cover and simmer gently for about 15 minutes.

Add the milk, beans and corn including their liquors. Add the sage and thyme and stir to mix. Simmer again for at least 10 minutes or until corn is heated thoroughly. Serve hot.

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