Corn Chowder RecipeCorn chowder recipe is a delicious dish for those who would like to enjoy the goodness of chowder, but cannot eat seafood. Many people love the flavors are imparted by a good soup, and enjoyed them throughout the year as a stand-alone meal, an appetizer, or to be enjoyed with a salad or sandwich.
Soups can take from a few minutes to several hours to cook depending on the variety, but this corn chowder recipe will only takes about 20 minutes to complete, once the vegetables are prepared. Some believe the original recipe for corn chowder came from New England, and consisted of a combination of bacon or salt pork, with potatoes, onion, and corn. As with other recipes across the country, other ingredients may have been added to make this a regional delicacy.
As you can see in this recipe, carrots have been added, not only for the delicious flavor they impart, but also for the gorgeous color they add. This recipe serves four, but if you have a larger family or gathering, you can always increase ingredients to accommodate any number of people. Serve with crusty bread, and a nice salad, as well as an entrée and dinner is complete.
INGREDIENTS4 oz butter 1 lg onion (finely chopped) 1 small carrot (finely diced) 3 tbsp flour (all purpose) 1 1/4 cup vegetable stock 1 lb potatoes (dice) 1 1/2 cup corn (cooked) 2 cups whole milk salt and pepper to taste
1. Melt butter in a large sauce pan add onion and carrot cook for 3-4 minutes. Stirring frequently until onion is soft stir in flour to make a roux. Cook for another 2 minutes. 2. Add 1/2 of vegetable stock and stir well scraping bottom of pan. Add remaining stock and bring to boil stirring. 3. Add potatoes and milk and combine together lower heat and simmer for about 20 minutes stirring occasionally. until all vegetables are tender. 4. Stir in corn season to taste and serve.
|
