Corn Chowder

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This recipe comes from Frugal Gourmet Cooks American, by Jeff Smith, 1987.

  • 2 quarts chicken stock

Bring stock to a boil.

  • 4 tb butter
  • 1 medium onion, diced

Fry the onion in the butter until clear.

  • 4 tb flour

Briefly add to the onion and butter to make a roux. Stir roux into the stock.

  • 2 cups diced potatoes
  • 1 bay leaf

Add to the stock and boil until potatoes are tender.

  • 2 cups milk
  • 8 ears corn kernals or 20z frozen corn and 1 can creamed corn.
  • salt and pepper

Bring to a boil. Can add meat if desired: crumbled bacon is wonderful!

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