Some kitchen creations top all the rest
They hold special weight in your recipe chest.
With creamy fresh flavor
And warmth you will savor
This corn chowder is simply the best!
Ok…so I refer to some of my recipes as “big guns”. These are the greatest recipes in my arsenal, and I am careful not to pull them out too often, in order to protect their special status.
This one is one of the top 5 weapons in my kitchen arsenal.
It happened by accident. I had never had corn chowder before, but after scoring an abundance of fresh corn at the local farm, I had to be creative. I am posting this now, because it is a nice way to warm up on a cold day. Not to mention, it would be a great way to sneak some more veggies into your family’s diet.
Kelly’s Corn Chowder
- 1 stick of butter
- 1 small onion
- 1 small carrot
- 1 small celery stalk
- 1 clove garlic
- 1/2 cup all-purpose flour
- 3 cups white corn kernels, fresh or frozen
- 3 cups chicken stock
- 2 cups half-and-half
- Pinch freshly grated nutmeg
- Salt & pepper
1. Melt 1 stick of butter in a large saucepan.
2. Use a food processor to finely dice the onion, carrot, celery, and garlic, and saute in the butter for 2 minutes.
3. Add the flour and stir constantly to make a roux.
4. Cook until the roux is a light brown color.
5. Set aside to cool.
6. In another saucepan, combine the corn and chicken stock and bring to a boil.
7. Simmer for 10 minutes.
8. Pour the boiling stock & corn slowly into the saucepan with the roux, whisking briskly so it doesn’t lump.
9. Return the skillet to the heat and bring to a boil. The mixture will become thick.
10. In a small saucepan, gently heat the half-and-half.
11. Stir it into the thick corn mixture.
12. Add the nutmeg and salt and pepper, to taste.
Serve with fresh crusty bread.