Hearty Corn Chowder

By jobustitch

From Penzey's catalog

Ingredients

• 4 TB. butter
• 1 small onion chopped
• 1 clove garlic, chopped
• 4 cups chicken broth, or 4 tsp. chicken soup base in 4 cups of water
• 3-4 medium redskinned potatoes, diced
• 2-3 medium carrots, peeled and coarsely shredded
• 1 stalk celery diced
• 2- 16oz. pkg. frozen corn
• 1 - 15 oz. can cream-style corn
• 1 TB. chicken soup base (optional)
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/2 - 1 tsp. poultry seasoning
• 1/2 tsp. rubbed sage
• 1/2 tsp. bouquet garni
• 1 1/2 cups half and half or milk
• 1 cup frozen mixed vegetables or chopped cooked vegetables
• 1 lb. chopped ham or cooked chicken

Details

Servings 10

Preparation

Step 1

In a stockpot over medium heat, melt the butter. Add the onion and garlic (if using fresh) and cook until translucent. Add the broth, garlic (if using dry), potatoes, carrots, and celery. Simmer for 15-20 minutes. Add the remaining ingredients and let cook through until hot over medium heat. Be careful as this will scorch, so stir it occasionally.

A note: We like our chowder thick, so I make a paste using 3 TB. of softened butter to 2 TB. of flour. Whisk into the soup to make it thicker.