Going off my last post….remember all those family cookout leftovers…well there was a lot of sweet corn. My aunt mentioned she was going to make some corn chowder. Yum sounded good to me….and loved the idea to serve with the Shredded Chicken BBQ Sandwiches
I love sweet corn…love. Hubby is like oh it is ok. What? just ok? you crazy. I really enjoyed the corn chowder. Hubby gave it a food rating of 7.0 – which I know may seem low people since I’ve been typically in the 8’s – if you are juding me. I will nicely remind you 7.0+ means make the dish again. And the man took it for leftovers today so it is not bad. I think he would have enjoyed more if I would have followed other recipes with bacon in it…but we had no bacon…heavy whipping cream yes…bacon no. Sorry hubs maybe next time 😉
- 1 stick butter
- 1 Small onion (diced)
- 1 Medium carrot (diced)
- 1 clove garlic (minced)
- 1/2 cup all-purpose flour
- 3 cups fresh corn kernels
- 3 cups chicken stock
- 2 cups heavy cream
- pinch freshly grated nutmeg
- salt & pepper to flavor
|Melt stick of butter in a large skillet over medium heat. Add the onion, carrot and garlic, and saute for 4-5 minutes until softened. |
Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature in glass bowl.
In same large skillet combine the corn and chicken stock and bring to a boil. Simmer for 10 minutes.
Add the roux slowly to the corn and chicken mixture stirring briskly so it doesn’t lump.
The mixture should become very thick. Slowly add the heavy cream into the thick corn mixture.
Add the nutmeg and salt and pepper to taste.
Serve and Enjoy!
recipe source Paula Deen