February 24, 2016
Easy Easy Corn Chowder
1 small onion, diced
1 bell pepper, diced
1 carrot, peeled & sliced
3 Tbs. olive oil
1 tsp. each: Salt, Pepper, dried Sage, dried Rosemarry
3 Tbs. Flour
3 cups Byrne Dairy Milk
1/2 cup Byrne Dairy Sour Cream
2 cups canned or thawed Corn kernels
In a medium pot, add olive oil and sauté onion, pepper, and carrot over medium- high heat for 10-12 minutes until softened and slightly caramelized.
Add Salt, Pepper, Sage, Rosemarry, and Flour. Whisk to combine, cook 1 minute.
Add in Milk. Continuously stir until thickened.
Add Sour Cream and Corn.
Recipe Note: Can add Cooked Bacon, Chicken, Ham- whatever you like!