This recipe is also from Debbie Macomber's "Cedar Cove Cookbook"... I made this when we had our last snow storm, Hot soup on a cold winter day.. Now when I think if Chowder this soup wouldn't of come to my mind, it's definitely more or a soup than a thick chowder. I also substituted Basil for the thyme and I think it mixed well.. It was a family favorite! I also added a can of corn and about a cup more of potato's and 1/2 cup more chicken broth because it only serves 4.
Now here it is,
Serves 4
Ingredients
2 tablespoons unsalted butter
1 medium onion (Vidalia) or 2 shallots, finely chopped
2 cloves garlic, minced
1 1/2 teaspoons dried basil
pepper
3 1/2 cups reduced sodium chicken broth
1 1/2 cups water
4 medium boiling potatoes, suck as Yukon Gold, um-peeled and diced
16-ounce bag of frozen corn or 5 ears corn, kernels scraped off
2 medium Beefsteak tomatoes, chopped (Or cherry tomatoes)
1 1/2 teaspoons red-wine vinegar
Sour cream and chopped fresh parsley, for garnish
Directionss
1. melt the butter in medium sauce pan or soup pot over medium heat. Add onion; cook 5 minutes, stirring often.
Add garlic,thyme,and pepper; cook 1 minute, stirring. Add broth and 1 1/2 cups water; bring to a simmer.
2. Add potatoes to simmering broth; cook for 20 minutes, until cooked through.
Stir in kernels; cook 15 minutes.
3. Remove from heat; stir in vinegar and tomatoes. Garnish servings with sour cream and parsley.
Enjoy!!
Bon Appétit
No comments:
Post a Comment