Teaspoon Willie's Corn Chowder
Teaspoon Willie's Corn Chowder
Make this in the summer with fresh corn on the cob from your local Farmer’s Market if you can!
Makes: 10-12 Servings
Prep time:
Cook time:
Ingredients:
- 3 cups corn kernels (fresh preferred)
- 3 ½ quarts vegetable stock
- 2 pound red potatoes, ½ inch dice
- 2 medium onions, chopped
- 2 large carrots, ½ inch dice
- 2 tbsp extra virgin olive oil
- 2 red bell pepper, seeded and chopped
- 2 cups TEASPOON WILLIE'S EVERYTHING SAUCE
- 3 cups heavy cream
- 3 scallions, finely chopped
- salt and pepper to taste
Instructions:
- In a large pot, boil potatoes (and corn cobs if you have them) in vegetable stock until tender.
- Discard cobs and set aside pot with potatoes and stock.
- In a separate pan, sauté corn kernels, onions and carrots until onions are just tender and golden brown, add peppers and cook for 5 more minutes.
- Add cream and TEASPOON WILLIE'S EVERYTHING SAUCE and cook for about 3 minutes, stirring everything together.
- Add the vegetable mixture back to the stock and potatoes. Gently boil soup for about 25 minutes, until reduced and thick.
- Serve with scallions and a dash of TEASPOON WILLIE'S EVERYTHING SAUCE.