Monday, February 1, 2010

Working Mom Meals #4. Corn Chowder

With the cold weather here in the Midwest, we are always looking for a good bowl of soup.  Mondays has become our soup day at home.  This corn chowder will fill your stomach with warm goodness, and it's super simple to make. 
Just to clarify, these are not recipes I have invented, these are recipes I have found, tried and loved, and they are super easy to make.  I only wish I had time to also come up with the recipes!!!!

This recipe is adapted from Paula Deen on Foodnetwork.com.  I also add crumbled bacon to it when serving which makes it taste even better!!!

Ingredients:

1stick of butter
1 small onion, diced
1 carrot, diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half or 2% milk
Kosher salt and freshly ground black pepper

Directions:

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.


In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add salt and pepper, to taste. Enjoy!

1 comment:

ams33 said...

God Bless Paula Deen. I like the added bacon. ;) (pregali80 on the bump)