Happy Thanksgiving, y'all!
I hope everyone is enjoying time with family and friends. Our week has been busy so far, and it will be even more busy as family and friends stop by to celebrate the season.
Today I am sharing our appetizer from lunch: corn chowder.
2 T butter
1 chopped onion
1/2 cup minced celery
1 minced red bell pepper
4 cups fresh sweet corn (about 5 cobs)
1/2 t salt
1/4 t thyme
1/2 t dried basil
1 cup vegetable stock
1 cup evaporated milk or cream
freshly ground pepper to taste
1. In a medium-sized sauce pan begin cooking the onions in the bitter over medium-low heat, stirring constantly. After about 4 minutes, add celery, and continue cooking. After five minutes, add peppers and corn.
2. Add seasonings, stir well, and cover. Reduce heat to low, and cook five minutes.
3. Add vegetable stock. Cover and simmer about 10 minutes. Using a blender or food processor, puree about half the solids in some if the soup's own liquid.
4. About ten minutes before serving, add the milk (or cream). Do not cook, simply heat until it is the correct temperature for serving.