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Corn Chowder Recipe


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     Corn Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None

3 Tablespoons butter
2 Tablespoons whole-wheat flour
1 medium onion diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cups corn kernals (fresh or frozen)
1 tsp salt
Cayenne Pepper to taste
2 Cups Homemade Chicken Stock or good quality store bought
2 Cups Milk

In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4-5 minutes. This is called making a roux.
Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5- 6 minutes.
Add the corn, salt, and cayenne pepper to the pot and cook, stirring for another 2-3 minutes (if using frozen corn, add another minute)
Pour in the stock and milk and bring to a boil. lower the heat and simmer for 10 minutes, until thickened. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot. Or you can stick an immersion blender directly into the pot and briefly puree for less than a minute.
Serving Suggestions
Hot sauce, scallions or chives, cheese, real bacon bits if you want to get crazy

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