Corn Chowder Recipe

This corn chowder recipe makes a beautiful soup. The carrots, potato and sweet potato add color and texture. Add a loaf of crusty bread and a green salad, and you have a wonderful and hearty meal.

The sweet potato needs to be peeled. You can use either yellow sweet potato, or the orange variety (sometimes called a "yam" in North America).

If you use frozen corn, thaw it in a strainer under running water before adding it to the soup.

1 tsp/5 mL olive oil

1 cup/250 mL chopped onion

1 leek (just the white part), thinly sliced

2 cups/500 mL vegetable stock

1 medium-sized potato, diced

1 cup/250 mL diced carrots

1 cup/250 mL diced sweet potato

1/2 tsp/2 mL dried parsley

2 Tbsp/30 mL whole wheat flour

1/4 cup/60 mL water

1 1/2 cups/375 mL milk

2 cups/500 mL corn kernels

1 tsp/5 mL dried thyme

salt

pepper

In a large saucepan over medium-low heat, heat the olive oil.

Add the onion and leek. Cook, stirring occasionally, until the onions are nice and tender (about 10 minutes).

Add the stock, potato, carrots, sweet potato and parsley.
Bring to a boil. Reduce heat. Cover.
Simmer until all the vegetables are tender (about 15 minutes).

In a small bowl, mix the flour and water. Add to the soup.
Add the milk. Stir.

Simmer for a couple of minutes.

Add the corn, thyme, and salt and pepper to taste.
Heat for a minute or two more.
Serve hot.

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