Kid Friendly
Kernel Spud's Corn-Potato Chowder
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Ingredients
2 tablespoons butter
1 large onion, very finely chopped
1 rib celery, very finely chopped
4 cups chicken stock
1 1/2 cups frozen corn kernels
4 large all-purpose potatoes, peeled and diced
1/2 to 3/4 teaspoon salt, to taste
3 cups Lehigh®- rBST-free Whole Milk
3 tablespoons all-purpose flour
Black pepper, to taste
Fresh dill or parsley for garnish, chopped (If your baby's palate is ready)
Directions
1. Melt the butter in a large saucepan or medium soup pot.
2. Stir in the onion and celery.
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
6. In a small bowl, whisk together 1 cup of the milk and flour.
7. Stir the mixture into the soup with the pepper. Add the remaining milk.
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
9. Serve hot, garnished with herbs.
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