Creamy Corn Chowder

You could truly adapt this recipe to make any sort of chowder, or you could just add your choice of ingredients to make it your own version. If you do, drop me a line below and let me know what you did and how you liked it..

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Serves: 4 to 6

 

Super rich and creamy corn chowder without a drop of cream.

Ingredients

• 2 tbsp good quality butter
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 2 celery stalks, chopped
• 3 tbsp all purpose flour
• 3 cups (24 oz) chicken or vegetable stock
• 1½ cups (12 oz) milk
• 2 medium to large potatoes, diced into bite sized pieces
• 2 cups (12 oz) fresh or frozen corn, preferably organic
• Kosher or sea salt and freshly ground pepper

Instructions

Report this ad

1. Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.
2. Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.
3. Then add the milk and stir well. Next, add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.
4. Simmer for an additional 8 to 10 minutes or until the potatoes are cooked.
5. Now for the trick to thicken and improve the overall flavor of this chowder: puree about a cup or so and return to the pot.
6. Taste, adding salt if necessary and some black pepper. Serve hot.