"The belly rules the mind."--Spanish Proverb

"In The Zone" Corn Chowder Recipe

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Alexis Fielding


This recipe for "In The Zone" Corn Chowder, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sydney Mosby
Added: Sunday, January 18, 2009


1 cup (2 sticks) Butter
1 small onion, diced
1 small carrot, finely diced
1 small stalk celery, diced
1 clove garlic, minced
1/2 cup all purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch nutmeg
Kosher salt and Fresh Ground Pepper

Melt 1 stick butter in large pot over medium heat
Add onion, carrot, celery, and garlic, salute for 2 mins. Add flour and stir to make roux. Cook until lightly browned; set aside to cool to room temperature.

Combine corn and chicken stock in another pan, bring to boil. Simmer 10 mins. Pour boiling stock (a little at a time) into pot with roux, whisking briskly so it doesn't lump. Return to heat
and bring to boil. The mixture should become very thick.

In small pan, gently heat half-and-half; stir into thick corn mixture. Add nutmeg and salt and pepper, to taste.

Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stir until butter melts.




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