Corn Chowder
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
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(1 Customer Reviews)

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Corn Chowder

Thick, creamy and savory. It's exactly what you want in a chowder.

Prep: 15 min Total: 60 Mins Yield: Serves 4

Ingredients

4 ears of corn

1/2 onion, chopped

4 slices bacon, chopped

2 tblsp fresh thyme

2 tblsp salt

2 tsp black pepper

4 cups vegetable stock

2 red potatoes cut into cubes

1 cup heavy cream

scraped starch from cobs

Remove the kernels from the ears of corn and set aside. Reserve cobs for later use. Set rice cooker to Sauté-Then-Simmer™ and sauté bacon and onions until brown. Add corn kernels, fresh thyme, salt, black pepper, stock and potatoes and close the lid for 30 minutes. Add cream to the rice cooker and stir.

 

While the chowder is simmering, scrape the corn cobs bear with a potato peeler over a bowl. Collect all the scrapings into a sturdy paper or kitchen towel and squeeze out the liquid into a cup or bowl.

 

Remove approximately 1/2 of the soup mixture from the rice cooker and purée until smooth. Add the mixture back into your rice cooker along with the liquid corn starch from the cobs. Serve and enjoy the best corn chowder ever!

Reviews

Most Helpful Reviews

Most Recent Reviews

Star Rating

As promised this soup is delicious. I'm thinking the 2 tablespoons of salt might be a misprint as I halved the salt amount and the soup was still pretty salty. Next time I make this I'll do 1/2 teaspoon of salt to match our taste preference . . . more salt can always be added later if one prefers.

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Star Rating

As promised this soup is delicious. I'm thinking the 2 tablespoons of salt might be a misprint as I halved the salt amount and the soup was still pretty salty. Next time I make this I'll do 1/2 teaspoon of salt to match our taste preference . . . more salt can always be added later if one prefers.

READ MORE

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