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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
 1 Tbsp unsalted butter
½ yellow onion, chopped
½ carrot, chopped
¼ red bell pepper, finely chopped
3 ears sweet corn, cut kernels from the cobs
3 medium gold potatoes, chopped
3 ½ cups of whole milk
Salt and pepper
½ tsp fresh thyme
Sauté all of the carrot, bell pepper and onion in butter. Combine all ingredients in a good soup pot and simmer for 30 minutes. Add salt and pepper to taste. If your corn chowder is too chunky, blend a portion of the soup in a blender. Be careful not to put too much soup into the blender, you can burn yourself.
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