Recipe for yummy soup to enjoy during Stone Soup & Speaker Wed. 2/24

We hope you have registered for our Stone Soup and Speaker event on Wednesday, February 24th at 6:30 pm. If not, there is still time to register by clicking here.

If so, we thought you might like some "soup-making" inspiration.

Here is a recipe for a yummy soup courtesy of our Arboretum Director and this month's speaker, Deb Merriam. Enjoy!

Hearty Corn Chowder with Basil

½ cup diced, turkey bacon or bacon
½ cup chopped onion
3 cups frozen whole kernel corn, thawed
2 tablespoons olive oil
2 cups chicken or vegetable broth
1 cup cubed, peeled potato
1 cup milk or 1/2 and 1/2
? teaspoon pepper
Dash ground red pepper
½ cup shredded sharp cheddar cheese (2 ounces)
Fresh basil for garnish

Sautee bacon and onion in olive oil until browned add corn, potatoes, and broth. Cook until potatoes are tender. Add milk and spices. Puree half the soup in the blender and add back into pot. Reheat and serve with shredded cheese and basil.

corn_chowder

 

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