Ingredients:
2 Tbsp butter or margarine
1 chopped onion
2 cloves chopped garlic
¼ cup chopped green pepper
¼ 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
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 and light cream.
- Bring to a low simmer, reduce heat to medium, cover and cook for 15 minutes. Stir occasionally.
- Check the potatoes for doneness. Serve hot.
Also try adding:
- 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
