I am so sad to see the sweet corn season end. I was able to find 6 ears at my local grocery store and I scooped them up. Then I stopped at a couple of farm stands and stocked up on veggies to make this soup. I'm sure you can make it all year long with a few cans of sweet corn, but try to get sweet corn on the cob when you can. Cream and milk do not freeze well so I make this chowder creamy by blending a potato in with chicken stock. If you prefer you can substitute vegetable stock and this is a hearty meat free soup. We ate ours with garlic bread and some very tasty bacon bits on top. Awesome! Sweet, savory and salty.
1 medium onion .30
2 carrots .25
2 zucchini .66
1 red bell pepper (or green) 1.00
1 Lg russet potato .69
1 quart chicken broth 2.99
6 ears sweet corn 1.80
1 Tbsp olive oil
1 Tbsp all purpose seasoning
salt and pepper to taste
Peel and cut the russet potato into 1" cubes. Drop the potato into the bottom of a large soup pot. This recipe makes 3 quarts of soup so make sure the pot is big enough.
In another large heat one tablespoon olive oil. Peel and chop the onion and carrot and add to the pan. Saute for 3-5 minutes or until just starting to get tender.
I was able to make three quarts of soup for $2.53 each. With garlic bread and bacon bits we spent $5.28 on our whole meal.
I hope you give this one a try before all the sweet corn is gone!
Christie aka Keeza
I love the idea of pureeing a potato with chicken broth for the base instead of using cream or milk! I'll certainly try that with some recipes that I'd like to convert to freezer recipes.ReplyDelete
This is really a very good blog and thanks for sharing it with the community!Keep Posting Many Blogs Like this.ReplyDelete
vito food oil dealers in chennai