Corn Chowder
Ingredients
The base
-
8
ounces
unsalted butter
-
1
cup
all-purpose flour
-
2
quarts
vegetable or chicken stock
-
½
cup
heavy cream
The vegetables
-
2
ears
fresh corn or frozen corn
-
2
medium
potatoes, unpeeled and small diced
-
4
stalks
celery, small diced
-
2
carrots
small diced
-
1
medium
onion, small diced
Seasonings
-
to taste
sea salt
-
to taste
black pepper
-
a pinch
thyme
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat.
- Add the diced vegetables and cook for 5-7 minutes, stirring occasionally.
- Stir in the all-purpose flour and cook for 3-4 minutes on low heat to remove the raw flour taste.
- Add the hot stock to the vegetable mixture and stir well.
- Incorporate the heavy cream, corn kernels, and seasonings.
- Reduce the heat and let the chowder simmer for 30-45 minutes, adjusting thickness with additional liquid if necessary.
Nutrition Facts (estimated)
Servings
8
Calories
442
Total fat
31g
Total carbohydrates
30g
Total protein
9g
Sodium
379mg
Cholesterol
88mg
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