Wednesday, March 14, 2012

Pot of Gold Roasted Garlic Basil Potato & Corn Chowder Soup

Perfect for your St. Patrick’s Day Celebrations or any time of year!
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 celery rib, finely chopped
  • 48 ounces chicken stock
  • 2 cups potatoes, peeled and diced
  • 1½ cups white shoepeg corn
  • 1 cup heavy cream
  • 3 tablespoons flour
  • 1 tablespoon Biltmore Inspirations Roasted Garlic Basil Seasoning Mix
  • Chopped fresh parsley or chives to garnish
  • Melt butter in a medium soup pot.
  • Stir in onion and celery and cook over medium heat for 10 minutes or till onion is clear, stirring occasionally.
  • Add chicken stock, potatoes, and corn; bring to a low boil.
  • Lower heat, cover pot, and simmer about 7 minutes until potatoes are tender.
  • In a small bowl, whisk together cream, flour, and seasoning salt.
  • Stir mixture into soup.
  • Bring soup back to low boil, then reduce the heat and simmer for 8 minutes.
  • Serve hot, garnished with fresh herbs.
Yield: Serves 6

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