• January 2012 Recipe of the Month

    Corn Chowder

    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.