Southern•comfort
Creamy Corn Chowder
Creamy Corn Chowder makes the house smell like Granny's been putting up corn all day, and the flavor is out of this world!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cobs of fresh corn (shucked)
- 2 Tbsp. butter
- 1/2 sweet onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mixed sweet peppers (chopped)
- 1/2 cup baby carrots (chopped)
- 6 medium red-skin potatoes (diced)
- 1 Tbsp. flour
- 32 oz. carton chicken or vegetable broth
- dash of garlic powder
- 1/4 tsp. pepper
- 1/2 cup heavy cream
Instructions
- 1
Cut corn off of 4 cobs with a sharp knife.
- 2
In a large dutch oven, (ad) melt butter.
- 3
Add corn, onion, cilantro, peppers, and carrots to the butter and saute' until tender.
- 4
Add red-skin potatoes and stir.
- 5
Sprinkle flour in pan and cook on medium heat for 1 minute, stirring constantly.
- 6
Slowly add the chicken or vegetable broth, garlic powder and pepper, then bring to a boil.
- 7
Simmer for 30 minutes until potatoes are soft.
- 8
Stir in heavy cream.
- 9
Ladle into bowls and garnish with fresh cilantro.