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The Chef'ís Corn Chowder Recipe

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This recipe for The Chef'ís Corn Chowder, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph Pfeiffer
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, 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 freshly grated nutmeg
Kosher salt and freshly ground pepper

Directions:
Directions:
Melt one stick of butter in a large saucepan over medium heat. Add onion, carrot, celery, and garlic. Saute for 2 minutes. (For those who do not like vegetables, puree this mixture in a blender and return to saucepan over medium heat.) Add flour and stir to make a roux. Cook until roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine corn and chicken stock in another saucepan and bring to a boil. Simmer for 10 minutes. Pour boiling stock with corn (a little at a time) into the saucepan with roux, whisking briskly so it does not lump. Return skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat half-and-half; stir it into the thick corn mixture. Add nutmeg and salt and pepper, to taste

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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