Soups
and Vegetables:
Potato
and Corn Chowder
from
At
Your Service
Southern
Recipes, Places and Traditions
INGREDIENTS:
3
tablespoons butter
1
small onion, chopped
2
garlic cloves, minced
1/2
cup chopped celery
1/2
cup chopped carrot
2
(14-ounce) cans chicken broth
4
cups chopped peeled potatoes
1/2
teaspoon salt
1
teaspoon pepper
3
cups half-and-half
4
cups fresh or frozen corn kernels
Garnishes:
Bacon bits and chopped green onions
TO
PREPARE:
Melt
the butter in a Dutch oven. Add the onion, garlic, celery and carrot
and sauté until tender. Stir in the chicken broth, potatoes,
salt and pepper. Bring to a boil and reduce the heat. Simmer
for 30 to 45 minutes or until the potatoes are tender. Stir in the
half-and-half and corn. Cook for 25 to 30 minutes or until of the
desired consistency, stirring frequently. Ladle into soup bowls.
Garnish with bacon bits and chopped green onions.
YIELD:
2-1/2 quarts
Copyright 2001 by The
Junior League of Gwinnett and North Fulton Counties, Inc. All
rights reserved.
Visit The
Junior League of Gwinnett and North Fulton Counties, Inc. web site
to purchase copies of At Your Service.
The Junior League of Gwinnett
and North Fulton Counties, in Atlanta, Georgia, is a non-profit organization
of women dedicated to voluntarism. We are committed to developing
the potential of women through training, leadership opportunities, and
service. Our purpose is to strengthen our community by creating and
implementing collaborative volunteer projects. Proceeds from the
sale of At Your Service will
provide funding for our Junior League of Gwinnett and North Fulton Counties'
projects.
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