August Corn Chowder Recipes
AUGUST CORN CHOWDER
This is a simple but delicious chowder. I substituted frozen corn for the fresh corn and vegetable broth for chicken broth and still loved it. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook.
Provided by AmyZoe
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in medium saucepan or soup pot over medium heat.
- Add onion and cook 5 minutes, stirring often.
- Add garlic, thyme, salt, and pepper.
- Cook 1 minute, stirring.
- Add broth and 1 1/2 cups water and bring to a simmer.
- Add potatoes to simmering broth.
- Cook 20 minutes or until cooked through.
- Stir in corn kernels and tomatoes. Cook 15 minutes.
- Remove from heat and stir in vinegar.
- Garnish servings with sour cream and tarragon.
Nutrition Facts : Calories 423.4, Fat 9.2, SaturatedFat 4.4, Cholesterol 15.3, Sodium 104.8, Carbohydrate 80.5, Fiber 9.3, Sugar 7.8, Protein 13.9
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