August Corn Chowder Recipes

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AUGUST CORN CHOWDER



August Corn Chowder image

This is a simple but delicious chowder. I substituted frozen corn for the fresh corn and vegetable broth for chicken broth and still loved it. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
1 medium onions (finely chopped) or 2 shallots (finely chopped)
3 garlic cloves, minced
1 teaspoon dried whole thyme (chopped) or 2 teaspoons fresh thyme (chopped)
salt
pepper
3 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
4 medium potatoes (like Yukon Gold, un-peeled and diced)
5 ears corn, kernels scraped off
2 medium beefsteak tomatoes, chopped
1 tablespoon red wine vinegar
sour cream
fresh tarragon (chopped, for garnish)

Steps:

  • Melt butter in medium saucepan or soup pot over medium heat.
  • Add onion and cook 5 minutes, stirring often.
  • Add garlic, thyme, salt, and pepper.
  • Cook 1 minute, stirring.
  • Add broth and 1 1/2 cups water and bring to a simmer.
  • Add potatoes to simmering broth.
  • Cook 20 minutes or until cooked through.
  • Stir in corn kernels and tomatoes. Cook 15 minutes.
  • Remove from heat and stir in vinegar.
  • Garnish servings with sour cream and tarragon.

Nutrition Facts : Calories 423.4, Fat 9.2, SaturatedFat 4.4, Cholesterol 15.3, Sodium 104.8, Carbohydrate 80.5, Fiber 9.3, Sugar 7.8, Protein 13.9

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