Friday, October 15, 2010

Corn Chowder

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup diced onion
1 clove garlic, chopped
2 cups low-sodium chicken broth
2 small potatoes, peeled and diced
1 can creamed corn
1 can whole kernel corn, drained
1 cup milk
salt and pepper to taste

In a small saucepan, cook the potatoes in the chicken broth until tender, 10-15 minutes. Reserve broth and potatoes.

Meanwhile, in a large saucepan, melt the butter and saute the garlic and onion 2-3 minutes. Whisk in flour. Cook for 2-3 minutes longer, whisking continually. Pour the reserved broth over the flour mixture and whisk until smooth. Add the potatoes, corn and milk; heat through. Season to taste.

It's no secret that I love to use toppings in my soups, stews, and pasta dishes. This corn chowder is no exception. Some great additions would be:
Shredded sharp cheddar cheese
Chopped green onions
Diced ham or bacon
Sour cream
Parsley/any fresh herbs
Diced green chilies

1 comment:

  1. Steve's mom used to make corn chowder. I had never had it before then. She served saltines with it and of course, they spread butter on each saltine. Yummm