Ingredients:
2 tbsp butter or margarine
1 chopped onion
2 cloves chopped garlic
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 tbsp flour
1 lb frozen corn kernels
3 qts chicken stock
1 lb potatoes, peeled and diced ½ inch
1 qt light cream
Pinch cayenne pepper
Pinch dried parsley
TT salt & black pepper
Garnish options:
Bacon, cooked and crumbled
Shredded cheese
Green onion, chopped
Instructions:
- Add the butter to a large stock pot over medium-high heat.
- Add the onion, garlic, red and green peppers.
- Cook over med high heat for 5 minutes or until onions are soft, stir often.
- Stir in the flour to form a roux, cook for one minute, stirring constantly.
- Add the chicken stock while whisking to make sure the mixture stays smooth.
- Add the corn, potatoes, light cream, cayenne pepper and parsley.
- Bring to a low simmer, reduce heat to medium, cover and cook for 15 minutes. Stir occasionally.
- Check the potatoes for doneness. Add salt and pepper to taste. Serve hot.
Grilled chicken for chicken & corn chowder
Sautéed shrimp for shrimp & corn chowder
Cilantro, canned green chilies and lime juice for Southwest corn chowder
Chopped ham or bacon for New England corn chowder
Grilled corn instead of frozen for grilled corn chowder
