CORN CHOWDER RECIPE
Making soup is easier than you think and my corn chowder will make a delicious addition to your home menu. It’s easy to change the recipe up following my guidelines to create your favorite cream soup.
INGREDIENTS
- 8 ounces unsalted Butter
- 1 cup flour
- 2 qt vegetable or chicken stock
- 1/2 cup heavy cream ( light cream, milk or half and half can be used)
- 2 carrots small dice
- 4 stalks celery small dice
- 1 medium onion small dice
- 2 potatoes unpeeled small diced
- 2 ears fresh corn or frozen corn
- Sea Salt and Pepper to taste
- pinch of thyme to taste
INSTRUCTIONS
- In a sauce pan add butter and allow to melt
- Add diced vegetables and allow to sautee for about 5-7 minutes over med-high heat
- Add in the flour and mix well, turn down heat to low and allow to simmer for 5-7 minutes to let the flour cook.
Add hot stock to roux (butter and flour mixture) and mix in well.
- add the milk and corn, reduce heat and allow to simmer for 30-45 minutes.
- If the chowder appears to thick, thin it out with additional milk, stock or water.