Corn and Veggie Chowder

Ingredients: 1 tablespoon butter ½ large onion 1 large carrot 1 celery stalk 4 ears of sweet corn, kernels removed from cob 2 bay leaves 3 ½ cups whole or low fat milk 1 potato diced ½ red bell pepper, chopped ½ teaspoon fresh thyme leaves Kosher salt and pepper to taste

Directions: 1. In a large sauce pan, melt butter and sauté onions, carrots and celery until cooked about 4 to 5 minutes. 2. Break the corn cobs in half and add them to the sauce pan. Add the milk and bay leaves. Bring to a boil and reduce heat to a simmer. Cover the pot and cook for 30 minutes. Make sure you are at a low simmer and stir occasionally to prevent scalding. 3. Discard the cobs and bay leaves. Increase heat; add the potatoes, red pepper, salt and pepper. Reduce heat again to a simmer for about 30 minutes or until the potatoes are tender. 4. Bring to a boil, add the corn and thyme. Reduce heat to a simmer for 5 minutes and serve.

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As Seen On...

How to make a proper omelette

ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.

As Seen On...

How cooking with herbs and spices improves your dishes

ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.

His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!

Gerstein uses spices and herbs to add flavor and to garnish the dish.

Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.

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Chef Larry G
As Heard On...
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Chef Larry G
A Message From Mike Shannon, St. Louis Cardinals Radio Sportscaster and former Major League Baseball player!
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Mike Shannon