 |
|
Corn Chowder
Yield: 6 servings
1/4 cup butter, unsalted
1 large onion, chopped
3/4 cup celery, diced
2 1/2 cups chicken broth
2 cups potatoes, cut in 1-inch cubes
3 cups frozen corn
2 tablespoons sugar
1 teaspoon salt
3 grams white pepper
3 tablespoons flour
1 quart half and half
Melt butter in saucepan over medium heat. Add onion and celery and
saute 5 minutes until soft but not brown. Add chicken broth,
potatoes, corn, sugar, salt and pepper. Cover and simmer until
potatoes are barely tender, about 30 minutes. Whisk flour into 1
cup half and half. Stir into soup. Add remaining half and half and
simmer until soup has thickened to creamy consistency, about 15
minutes. Season to taste with additional salt and pepper if needed.
If too thick, add a little milk, if too thin, simmer 5 to 10 minutes
more.
|
|
Corn Chowder 22