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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Melt butter in medium saucepan or soup pot over medium heat.
2. Add onion and cook 5 minutes, stirring often.
3. Add garlic, thyme, salt, and pepper.
4. Cook 1 minute, stirring.
5. Add broth and 1 1/2 cups water and bring to a simmer.
6. Add potatoes to simmering broth.
7. Cook 20 minutes or until cooked through.
8. Stir in corn kernels and tomatoes. Cook 15 minutes.
9. Remove from heat and stir in vinegar.
10. Garnish servings with sour cream and tarragon.
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