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Chunky Corn Chowder Recipe

Corn and new potatoes make a hearty pairing in this soup.

Melt 2 tbsp butter and 2 tbsp oil in pot. Add 1 cup chopped onion, 1 bay leaf and 1 tsp fresh thyme leaves. Cook over low heat, stirring, about 5 minutes. Cut 6 medium new potatoes into chunks (about 4 cups); add to onion along with 4 cups water or stock. Cover and cook until potatoes are tender, about 30 minutes. Cut kernels off 6 ears of Miracle corn. Add to soup. Simmer until heated through and corn is tender (5 minutes). Season with salt and pepper to taste. Garnish with basil or chives.

Read the next Article: Zucchini Timbale Recipe

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Gardening Tip of the Day

  • If you plan to store winter squash and pumpkins for later use, go easy on applying nitrogen where they grow. And don’t heap on an extra shovelful of manure in late summer to increase fruit size. Too much nitrogen in the soil can reduce storability up to 75 percent. Allow squash and pumpkins to remain on the vine until leaves brown and stems wither. Cut off the vine, dry the harvest in the shade for a couple of days and finally wipe the fruits with a solution of household bleach and water. A half-cup of bleach mixed with a gallon of water will kill fungal spores that cause rot on fruit rinds. Store in a cool, dark place until ready to use.