Serves: 8
Total Calories: 116
In a large saucepan melt the butter and sauté the onion, pepper, and celery, stirring occasionally until the vegetables are soft, 10 minutes. Stir in the potatoes, 2 cups of the corn, 4 cups of the water, and the bouillon.
Bring the mixture to a boil, than reduce the heat. Let simmer for 10 to 15 minutes more.
In a blender, puree the remaining 2 cups of corn and 2 cups of water. Add to the simmering pot along with the salt.
Taste the broth. If the soup tastes too salty, add more water. If you want a thicker, creamier soup, thicken with 2 tablespoons cornstarch mixed with 1/2 cup water.
Remove from heat and serve. Garnish each bowl with sour cream.
This Corn Chowder recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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