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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

The Chef'’s Corn Chowder Recipe

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This recipe for The Chef'’s Corn Chowder is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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