Cooking Time
Sweet Corn & Three Cheese Chowder
INGREDIENTS
(Serves 4) - Easy to double this recipe!
- 1 tablespoon of olive oil and 1/2 teaspoon of butter
- One 1/2 of both red and yellow onion
- 1 red bell pepper seeded and diced
- 2 large cloves of garlic minced
- 1/4 cup of baby portabella mushrooms (optional)
- 1 large potato
- 2 tablespoons of all purpose flour
- 2 cups of milk and 1/4 cup of cream
- 1 1/2 cup of vegetable stock
- 1/4 cup of fresh broccoli florets
- 3 cups of fresh corn off the cob (4 Ears)
- 1/4 cup of Colby cheese, 1/4 cup of sharp cheddar, 1/4 cup of parmesan, all grated
- salt & pepper to taste
- 1 tablespoon of fresh chopped Italian parsley to garnish
DIRECTIONS
1. Heat olive oil and butter in a large pan. Add the onions, red bell pepper, and garlic, mushroom and potato. Saute over very low heat, stirring constantly, for 4-5 minutes.
2. Stir in the flour and cook for about 30 second. Slowly add the milk, cream and stock.
3. Add the broccoli and corn, bring all to a soft boil, stirring constantly. Lower heat and simmer for about 25 minutes or until all vegetables are tender.
4. Add all cheese’s, stir until all is completely melted.
5. Season with salt and pepper. Spoon into bowls and top off with parsley to garnish.
