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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love corn chowder and after making it I changed it up a bit and added some potatoes. Ingredients:
1/2 cup butter |
1/2 cup flour |
1 small white onion, diced |
1 green pepper |
1 large carrot |
1 garlic clove |
3 1/2 cups chicken stock (from the box) |
3 cups corn kernels (i use frozen) |
2 large potatoes |
1 1/2 cups half-and-half |
salt and pepper |
Directions:
1. In a pot bring your chicken stock up to a boil.
2. Peel and dice potatoes in to small cubes and add to stock.
3. Add corn.
4. Meanwhile, in a large, deep skillet, melt 1 stick of butter.
5. Dice onion and add to butter.
6. Cut half of green pepper into same sized shape.
7. Peel carrot and cut in half. Cut one half into similar size again. Do whatever you wish with other half.
8. Add carrot and pepper to onion and butter.
9. Salt and pepper and cook for 3 minutes.
10. Mince garlic clove and add. Cook 2 more minutes.
11. Add flour and cook for about 3 minutes or until golden.
12. Ladle by ladle add stock/corn/potato mix, whisking to break up the roux (veg and flour and butter mix).
13. Salt and pepper to taste.
14. Add 1 1/2 cup headed half and half to soup and stir.
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