After a three day leave of absence from the kitchen, I am back! Tonight I made a corn chowder with leftover ham, fresh corn, Yukon gold potatoes, cream and chicken stock. It was the perfect dinner on this chilly night. I served it with some slightly stale wheat rolls, split, topped with cheddar cheese and toasted in the oven.
Back in the Kitchen Corn Chowder
1/2 onion, chopped
2 cloves garlic, minced
2 T. butter
1 T. olive oil
1/2 tsp. thyme
6 cups chicken broth
2 cups half and half
4 medium Yukon gold potatoes, peeled and cubed
fresh corn cut off 4 ears of corn
salt and pepper to taste
hot sauce to taste
1/4 cup shredded Parmesan cheese
shredded cheddar cheese for garnish
Melt the butter with olive oil in a large heavy pot over medium heat. Add the onions, thyme, garlic and cook until soft and transparent...about 8 minutes. Add the chicken broth, cream and potatoes. Bring to a rolling boil and cook for 7 minutes. Add the corn, salt, pepper. hot sauce and Parmesan cheese and cook for 10-12 minutes until corn is tender. Ladle into bowls and top with shredded cheddar cheese.
Many hugs,
Kathy
No comments:
Post a Comment