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Corn 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 tasteSoft 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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