Tasty and hearty corn chowder, perfect for that cool fall or winter evening, or really any time!
- 2 c thrive corn
- 4 c thrive potato chunks
- 1⁄2 c thrive celery, reconstituted
- 2⁄3 c thrive onions, rehydrated
- 1 c thrive milk, reconstituted
- 1⁄2 c half & half
- 1 c thrive flour
- 3 T butter or margarine
- 1 c thrive sausage crumbles (reconstituted)
- ds salt and pepper to taste
- 2 t fresh or dried thyme
- 1 T thrive sugar, optional
- 3 c water
Reconstitute the thrive potato chunks according to the directions. Do not drain off any excess water. Do the same thing with the thrive corn in a separate bowl. Take one cup of the reconstituted thrive corn and puree in a food processor until it looks like creamed corn.
In large pot or saucepan, melt butter and saute' onions and celery for a couple minutes. Stir in flour and cook, stirring constantly for 2 minutes. While whisking, gradually add water and bring to a boil. Add potatoes & corn (and any extra liquid that is with them), corn puree, sausage crumbles, and thyme. Bring to a boil. Add milk and half & half, return to a simmer. Season to taste with salt and pepper and up to 1 Tbsp sugar if corn isn't sweet enough.
Try it with added crisped and crumbled bacon!
Can also add reconstituted carrots or any other vegetables you desire.