Corn Chowder

By CangersFla

Ingredients

• 1 TBSP butter
• 1 carrot, thinly sliced
• 1 stalk celery, sliced
• 1 tsp fresh rosemary, minced
• 2 TBSP fresh parsley, minced
• 3 1/2 c milk, cream, 1/2 and 1/2, sour cream, cream cheese, vegetable stock, or some combination of these*
• 1 potato, chopped
• 2 1/2 c corn
• 1/2 - 1 tsp salt
• black pepper
• The combo you use will greatly impact the thickness of the chowder. Suggestion: use 1 c milk, 1 c cream, 1 c sour cream, and 1/2 c cream cheese (makes a thick, rich chowder).
• If you want a thicker chowder without using heavy ingredients then melt 2 TBSP butter, whisk in 1/4 c flour, and cook for one minute, whisking constantly. Gradually whisk in the liquid and add this in step two (see next page).

Preparation

Step 1

Melt butter

Over low hear, saute carrot, celery, and herbs for 5 minutes, stirring frequently

Add remaining ingredients and simmer over low heat, stirring occasionally, until potato is tender, about 10-15 minutes.

*The combo you use will greatly impact the thickness of the chowder. Suggestion: use 1 c milk, 1 c cream, 1 c sour cream, and 1/2 c cream cheese (makes a thick, rich chowder).

If you want a thicker chowder without using heavy ingredients then melt 2 TBSP butter, whisk in 1/4 c flour, and cook for one minute, whisking constantly. Gradually whisk in the liquid and add this in step two.