Corn Chowder

The cold and cough is making its way around the household.  I swear this cold/flu season is the worst!  So I made something that would feel could on our sore throats.  It worked we are able to speak a little bit more and a good warm soup is what we needed.

I made some alterations to this recipe and you will see it in red

2 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 large carrot, chopped
1 red pepper, seeds removed and diced
3 tablespoons minced poblano pepper  <--- did="did" not="not" use="use">
2 Yukon Gold potatoes, washed and diced
2 cups vegetable broth
3 ears sweet corn, kernels removed-save the empty cobs to put back in the pot (or 2 cups frozen or canned corn)

1 can of sweet creamed corn
1/3 cup all-purpose flour
3 1/2 cups skim milk
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese-optional, for serving

1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty cobs of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels,creamed corn, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.

3. Remove empty cobs of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.

Enjoy and keep on cookin!

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