Recipe: Corn Chowder

Recipe: Corn Chowder

1 can of cream of celery soup
1 package frozen corn
1 pint of whole milk
1 cup veggie broth
1 medium yellow onion, chopped
2 tsp parsley
1 tsp butter
1 tbs evoo
sprinkle of garlic powder
salt and pepper

Turn oven onto 450. Spread about 1/2 cup of corn kernels on a cookie sheet or a frying pan. Roast until about a quarter of the kernels brown. Set aside. In a large stock pot, sautee chopped onion over med high heat until some begin to brown, add roasted corn, garlic, salt and pepper and stir, let cook together for a minute. Add rest of corn, broth, and cream of celery. Stir well, cook over medium high heat, stirring occasionally for a few minutes until you can smell that the ingredients are mixing well together. Reduce heat to medium low and let sit for a minute to cool down. Then, slowly add milk, stirring constantly as you pour milk in. If you want a thicker chowder, use less milk. Thinner, use more. Add the parsley. Cover and simmer for 15. Stir and uncover then simmer about 10 more minutes.

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