Potato Corn Chowder Recipe
|Updated: 5/09 4:39 pm
||Published: 4/23 8:15 am
Potato Corn Chowder:
3 baked potatoes peeled and diced
2 quarts chicken stock (fresh preferred)
1 cup diced onions
1 cup diced celery
1 can of corn rinsed
Salt and pepper
1 tablespoon chopped fresh rosemary
1 Sauté pan, 1 soup pot, a blender or hand blender
Blend (in batches in with blender) the potatoes and chicken stock in the soup pot. Sauté the onions and celery until tender and add to the pot with the potato and stock blend. Add the corn and the rosemary, salt and pepper and simmer for twenty minutes. Salt and pepper soup to taste.
Visit www.cfbeo.org for more information.
Copyright 2013 Cox Television Tulsa, LLC. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.