2 Cups Homemade Chicken Stock or good quality store bought
2 Cups Milk
Instructions
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
Originally Submitted
9/1/2015
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