Wednesday, December 22, 2010

Chowdah

Sweet Corn Chowder

3/4 c butter
1 onion, chopped
1 clove garlic, minced
3/4 c flour
1 1/2 tsp salt
1/2 tsp fresh ground pepper
3 potatoes, cooked, peeled and cubed
1 lb bacon, cooked and crumbled
1 pkg frozen corn, thawed
4 1/2 c milk
1 c chicken broth
1 tsp parsley flakes
1 c cheddar cheese, grated
1/2 c sour cream

In a large saucepan, melt butter over medium heat. Add onion and garlic; sweat until onion is clear. Whisk in flour, salt and pepper. Stir until smooth. Gradually add milk and broth while stirring. Add in potatoes, bacon, corn and parsley flakes. Continue to heat over medium heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.

* I added some additional salt throughout the cooking process.  I also threw in some jumbo lump crab meat at the end so I guess this is actually crab and sweet corn chowder.  Bread bowls would have been a nice touch but I couldn't find any last minute so a few thick slices of italian bread accompanied this meal.


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