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Ingredients

§  1 Medium Yellow Onion – Diced

§  2 Stalks Celery – Diced

§  2 Carrots – Peeled and Diced

§  1 Tablespoon Butter

§  1 Quart Chicken or Vegetable Stock

§  3 Medium Potatoes – Peeled and Diced

§  1 Bag Frozen Corn

§  1 Quart Heavy Cream

§  Cayenne, Salt & Pepper to taste

Instructions

1.       Sauté onions, celery and carrots in butter until soft;

2.       Add stock and bring to a boil;

3.       Add potatoes and simmer about 5-7 minutes;

4.       Add corn and heavy cream;

5.       Thicken with roux if necessary (2 T Melted Butter and 3 T Flour);

6.       Season to taste with salt, pepper and cayenne.

Click on the dropdown menu below to see our previous recipe.