Simple corn chowder recipe

Corn ChowderWould you like a warm, filling meal during a cool spring day? Enjoy @1800 Culinary Team Member Alicia Thompson’s easy recipe for a hearty corn chowder.

I like to be able to take raw materials and turn them into something. For instance, you start out with onions, celery, corn, milk, potatoes,  stock, bacon, flour…combine it all together and you get corn chowder! That’s fascinating to me.

I like this recipe because, basically, you can adjust it to however you want it. If it’s not thick enough for your taste, stir flour and stock together, add more, and bring it to a boil; if you love carrots, add more carrots. You can also add chicken or other vegetables or rice, if you want.

½ Cup Onion Diced

½ Cup Celery Sliced

¼ Cup Carrots (I use baby carrots) Sliced

½ Cup Butter

½ Cup Flour

1 Cup Corn

2 Potatoes Diced

Bacon Bits to taste

2 Cups Milk

2 Cups Chicken or Vegetable Stock

Salt and Pepper to taste

In a soup pot, add your butter, celery, onion, and carrots until the onions are translucent. Add the flour and get a smooth roux (thickening agent of equal parts butter and flour). Stirring continuously, slowly add your milk and then stock. Add potatoes and continue to stir. Bring it to a boil. Reduce heat and simmer for 15 minutes until the potatoes are tender. Stir occasionally while it simmers. Add bacon bits (or bacon), corn, salt and pepper and heat it through.

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