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Corn Chowder Soup

Debbie Squires
A hearty, creamy soup that can be made completely vegetarian if you substitute out the chicken broth base.
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Ingredients
  

  • 1 large onion
  • 4 ribs celery
  • 1 small carrot
  • 1 clove garlic
  • 1 stick butter
  • 2 large potatoes, cooked, peeled and cubed
  • 2 pounds frozen corn
  • 3 Tbsp chicken base
  • 1 Tbsp salt
  • 2 quarts heavy cream
  • 2 quarts water
  • 2 Tbsp chopped parsley
  • 1/2 cup cornstarch
  • 1/2 cup cold water

Instructions
 

  • Mince onion, celery ribs, carrot and garlic in food processor or by hand. Place in large heavy sauce pan with butter and cook until tender. Add cooked potatoes, chicken base, frozen corn, salt and pepper, cream, water, and parsley. Bring to a boil over medium high heat and simmer and reduce by 1/3.
  • In a bowl, combine cornstarch and cold water and stir until dissolved and smooth. Gradually add to boiling chowder, stirring constantly to thicken. Makes lots and enough for freezing, Enjoy!