Corn Chowder Soup

This is a very simple corn chowder made with potatoes, carrots, corn and cream. It has a nice sweet flavor of corn that is subtle and not overpowering. For some added depth, bacon would add additional flavor - it goes nicely with corn. If you really want to take this soup a few steps further, then buy fresh corn and grill/roast it before adding it to the soup. That would give it a very nice smokey flavor.

4 servings

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1 bay leaf
• ½ teaspoon dried thyme
• 2 garlic cloves, minced
• 3 potatoes, diced in small cubes
• 4 cups vegetable broth (or water and bullion cubes)
• 1 can corn 15 oz (430 g)
• ½ cup cream
• ½ teaspoon celery salt
• Pepper

Method:

Sauté the onion, carrots and celery in the butter with the bay leaf and the dried thyme until the onion is translucent, about 10 minutes. Add the garlic and the potatoes, cook for a minute and then add the broth. Bring up to a boil and simmer until the potatoes are soft. At that point, add the corn and the cream. Blend the soup in a blender, add celery salt and pepper to taste.