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2017 Spring Herb Faire
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5
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Potato & Corn Chowder with Fresh Sage

Potato Corn Chowder3 tablespoons olive oil (extra virgin)
1 cup diced sweet onion (can substitute white or red)
1 cup diced celery
1 & 1/2 cup diced sweet potato
1 & 1/2 cup diced Russet potato
1 cup gold potato
3 cups water
2 & 1/2 tablespoons vegetable base (Better than Bouillon brand @ Ukrop’s or Kroger)
1 tablespoon dried thyme
2 teaspoons onion powder
4 tablespoons fresh chopped sage
1 tablespoon salt (or to taste)
1 teaspoon pepper
1 16oz bag frozen corn
1-2 cups half & half or skim milk (depends on desired creaminess)
2 cans cream corn (or make fresh cream corn)

  1. Heat large soup pot on medium temperature.
  2. Add olive oil and increase heat to medium high.
  3. Add onions and celery.
  4. Sauté until lightly caramelized, stirring frequently (about 10 minutes)
  5. Add potatoes and continue to cook for 5 minutes.
  6. Add water, vegetable base and dry thyme.
  7. Bring to a boil and cook for 10 minutes.
  8. Add onion powder, sage, salt, pepper and frozen corn.
  9. Continue cooking for about 10 minutes stirring occasionally.
  10. Add cream corn and half & half cook until potatoes are tender.

Enjoy!

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