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.

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