Hearty and nutritious soup is the perfect lunch for cold and cloudy days. For cooking, you can use almost any vegetables that are in the refrigerator. To make the soup not only tasty, but also beautiful, you can cook it with corn.
It is necessary
- Ingredients for 4 persons:
- - butter - 50 g;
- - 2 tablespoons of flour;
- - potatoes - 230 g;
- - 2 stalks of celery;
- - 2 teaspoons of paprika;
- - 2 medium sweet peppers (red and green);
- - 1, 5 teaspoons of salt;
- - chicken broth - 450 ml;
- - frozen corn - 450 g;
- - cream - 300 ml.
Instructions
Step 1
Peel the potatoes and cut them into neat small cubes, cut the celery and peppers as small as possible.
Step 2
Melt the butter in a saucepan, add potatoes, peppers and celery. Salt to taste and fry, stirring occasionally, for 10-15 minutes to soften the vegetables.
Step 3
Stir in flour and paprika with quick movements, cook for another 1 minute. Pour chicken broth into a saucepan, bring to a boil, cook the soup for 5 minutes.
Step 4
Add the previously thawed corn, pour in half the cream, cook the soup for 10 minutes over low heat, stirring occasionally.
Step 5
Serve ready-made corn chowder with the remaining cream. If desired, decorate the dish with green onions or sprigs of any other herbs to taste.
