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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A light summery chowder. If it is summer please, please use fresh, i mean just picked corn from the cob it's delicious Ingredients:
5 cups water |
1 small yellow onion, peeled and fine diced |
1 carrot, peeled and fine diced |
1 stalk celery, fine diced |
1/4 cup parsley, minced |
6 cups corn kernels (takes 8-10 ears) |
1 teaspoon sea salt |
black pepper |
1/2 teaspoon maple syrup (optional) |
Directions:
1. In a large pot bring the water to a boil, then add the onion, carrot, celery and parsley. Turn heat down and simmer, uncovered for 25 minutes. Add the corn and cook 5 more minutes.
2. Transfer half the soup to a blender and blend until smooth. Return to the pot.
3. Add the salt and pepper, taste for flavor. Add the maple syrup if you want a sweeter soup.
4. Enjoy.
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