A filling chowder made with fresh corn and potatoes from my CSA. Original recipe called for frozen corn, so this can be made any time during the year.
Start to finish 45 minutes.
Ingredients
- 3 T butter
- 1 onion, chopped
- 1T flour
- 32 oz chicken or vegetable broth
- 2 1/2 cups diced potatoes (about 4)
- 2 cups corn, either from freshly cooked or frozen
- 2/3 cups milk
- 1 1/2 cup shredded cheddar cheese
- Salt, pepper and cayenne pepper to taste
Directions
- Melt the butter, add the onions and saute until soft (approx. 5 minutes)
- Add flour, mix in well.
- Gradually stir in broth until well mixed. Whisk until smooth, bring to a boil.
- Add the potatoes, simmer approx 20 minutes, or until cooked.
- Slightly mash the potatoes.
- Add the cooked or frozen corn.
- Stir in the milk, cook 5 minutes, don’t let it boil.
- Remove from the heat and stir in the cheese.
- Season with salt, pepper and cayenne to taste.
