Tuesday, August 5, 2014

Creamy Potato & Corn Chowder

This was the perfect thing for the rainy day we had today. 


Potatoes (3-4 large baking potatoes, peeled & cut up)
2 cloves garlic (minced)
1/4 onion (chopped)
3-4 Tablespoons butter (I used bacon fat)
1/3 cup flour
1 1/2 cups chicken broth
2 cups water
4-5 cups milk (or combination of cream, milk, etc.)
1 cup Corn
Salt & Pepper

The first thing I did was cook 5 slices of bacon to make a nice bacon bit topping for the soup. I then used the fat rendered to begin my roux.

Place the butter (or oil or bacon fat) in the bottom of a large pot and turn the heat on medium-low. Add the onion & garlic and simmer until the onions are tender. Turn the heat down if it gets too hot...you don't want to burn the garlic.

Add the flour and make a nice paste. Then whisk in the half of the chicken broth. Bring this to a boil to thicken it up.

Add remaining chicken broth & water. Add potatoes and bring to a boil until potatoes are tender, stirring regularly. Add milk (if you added the milk before the potatoes are tender and you are bringing it to a simmer, stir constantly to avoid scalding the milk.)

Add corn, salt & pepper to taste.

Serve with shredded cheese, green onions & bacon!


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