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Long Island Corn Chowder

Date Added: Jan 3, 2010 American Soups/Stocks
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Prep Time

30 mins

Cook Time

30 mins

Ready In

60 mins

Serving

8

*to adjust serving size click on "serving box".

Description

Chef Amy Beck shows you how to make a great vegetarian corn chowder, with a Long Island flair. This video will walk you through each step to make a delicious vegetable cream based soup, perfect for a chilly Autumn day.


Ingredients

  • 1  Each Red Pepper, medium dice
  • 1
  • 1  Each Yellow Pepper, medium dice
  • 2
  • 6  Each Celery Stalks, medium dice
  • 3
  • 1  Each Large Spanish Onions, medium dice
  • 4
  • 2  Each Large Carrots, peeled, medium dice
  • 5
  • 3  Cup(s) Frozen Corn, defrosted
  • 6
  • 5  Each Red Bliss Potatoes, medium diced
  • 7
  • 1 1/2  Quart(s) Vegetable Stock
  • 8
  • 1  Quart(s) Heavy Cream
  • 9
  • 2  Each Bay Leaves
  • 10
  •  To Taste Salt and Pepper
  • 11
  • 1/2  Cup(s) Fresh Basil, chiffonade
  • 12
  • 2  Table Spoon(s) Vegetable Oil
  • 13

Directions

    1. In a large 4 quart pot with wide bottom, add vegetable oil.
    2. Saute red/green peppers, celery, Spanish onions, carrots, corn and sprinkle with salt and pepper.
    3. Let cook for about 8 - 10 minutes.
    4. Add potatoes and bay leaves and let cook 2 more minutes.
    5. Add vegetable stock and let cook until vegetables are tender.
    6. Finish with heavy cream and basil, then let cook another 10 - 15 minutes.
    7. Always taste and adjust.
    8. Serve & Enjoy!

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