Corn Chowder

Makes 2-3 servings

4 cups milk
7 ears corn
2 tablespoons olive oil
1 large yellow onion, diced
1 1/2 cups finely diced potatoes (about 1 large potato or 2 small)
1/2 teaspoon dried thyme
4 cloves garlic, minced
salt and freshly ground black pepper, for taste

In a large saucepan, bring the milk to a s simmer.
Meanwhile, cut the corn kernels from the cobs, then set aside.
When the milk is warm, add the corn cobs and simmer 10 minutes.
While the cobs simmer, heat the olive oil ni a large skillet over a medium-high heat.
Add onion, potatoes, and thyme and saute about 8 minutes, or until potatoes are just tender. Add the garlic and saute another minute.
Remove teh cobs from the milk and discard them. Transfer the potato and oion mixture into the milk. Add the corn kernels and simmer 15 minutes. Season to taste with salt and pepper.

Recipe Summary:

Other recipes by Berry Patch B&B:
Berry Patch Bed And Breakfast Scones
Saturday Morning Casserole
French Toast Casserole
Cinnamon Bow Knots
Chilled Strawberry Soup
Broccoli Soup
Zucchini Bread
Apple Butter
Breakfast Corn Bread Muffins
Cucumber And Tomato Bits
Orange Sauce For Broccoli
Sour Cream Drop Cookies
Apple Puff Omelet
Overnight Coffee Cake
Mystery Pecan Pie

Recipe Provided By:
Berry Patch B&B
Lebanon, PA

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