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Corn Chowder


Ingredients

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 1 onion, diced

  • 1 bell pepper, diced

  • 2 cloves fresh garlic, minced

  • ½ pound butter

  • 1 cup flour

  • 1-pint heavy cream

  • 1 Tablespoon chicken base

  • 2 cooked potatoes, diced

  • 1 cup kernel corn

  • 1 Tablespoon paprika

  • 1 Tablespoon cayenne pepper

  • 1 stem fresh rosemary

  • 1 bay leaf

  • Salt and pepper to taste

  • water as needed

Method

  1. Melt the butter in a large stock pot or Dutch oven over medium heat

  2. Sauté the onion, carrot, celery, garlic, and bell pepper until soft and caramelized, season with salt and pepper

  3. Add the flour to the butter and vegetables and use the Singer method to make a roux

  4. Add the heavy cream and the chicken base and whisk until the mixture thickens

  5. Add the potatoes and corn and continue to stir

  6. Turn the heat down to a simmer

  7. Add the paprika, cayenne, rosemary and bay leaf, and more salt and pepper if needed

  8. Continue to simmer for about 20 minutes, and add any water to thin the chowder if needed



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