Cook potato, onion, and carrot in a cup of water
over medium heat until vegetables are soft. Add
chicken stock, and mash with a potato masher until
pureed but still chunky.
In a separate pot, melt butter and add flour to make
a roux. Add a cup of milk and the juice from the
whole kernel corn, and thoroughly combine. Pour
white sauce into vegetables. Add creamed corn, and
more milk to taste.
Originally Submitted
2/14/2012
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