Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. chicken stock
2 c. half-and-half (fat free may be substituted)
3 c. white corn kernels, fresh or frozen
1/2 c. all-purpose flour
1 clove garlic, minced
1 small celery stalk, diced
1 small carrot, finely diced
1 small onion, diced
1 c. (2 sticks) butter
Salt and pepper
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Directions: |
Directions:Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: I don't always add the butter at the end, because lets face it that is a lot of butter, and it is still delicious.
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