Soft boil potatoes until tender. Thicken potatoes slightly with butter and flour roux. Add 2 cups of heavy whipping cream. Correct seasonings. Serve garnished with shredded cheddar cheese and diced scallions. Yield: 10 servings
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May 10, 2011Corn Chowder
In a stock pot, sauté until tender:
3 ribs diced celery
1 diced onion
2 diced carrots
3 cloves minced garlic
¼ cup butter
Add:
2 qts chicken stock
2 cups diced potatoes
4 cups fresh corn sliced off the cob
2 bay leaves
1 tsp thyme
1 tbl parsley
1 tsp black pepper
salt to taste
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