Recipe: Grandview Lodge Corn Chowder (blender or food processor)

GRANDVIEW LODGE CORN CHOWDER

"This tasty recipe came from Linda Arnold of the Grandview Lodge in Waynesville. The carrot in the mixture leaves little flecks of gold in the chowder."

3 tablespoons butter or oil
1 medium onion, coarsely chopped
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
2 cloves garlic
1 green pepper, seeded and chopped, divided
8 cups (or four cans 14.5 ounces each) chicken broth
1 teaspoon dried thyme leaves
1 bay leaf
1 large potato, peeled and coarsely chopped
2 cups fresh or frozen corn, divided use
Salt to taste
1 1/2 cups evaporated milk or half-and-half

In a large saucepan or Dutch oven, heat butter or oil. Add onion, celery, carrots, garlic and about half of the green pepper. Cook, covered, over medium heat for about 5 minutes, stirring occasionally.

Add chicken broth, herbs, potato and 1 cup of the corn. Bring to a boil, reduce heat to medium and simmer 10 to 15 minutes or until vegetables are tender.

Using a slotted spoon, remove the vegetables from the broth (discard bay leaf). Working in batches if necessary, puree in a blender or food processor.

Finely mince remaining green pepper. Add to soup with remaining 1 cup corn and the puree. Cook for 5 to 10 minutes. Taste and add salt if necessary. Stir in evaporated milk or half-and-half and serve.

Makes about 6 servings
Source: Soup's On by Gail Hobbs and Bob Carter
From: lindaTN - 12-17-00