Corn Chowder

6 servings


4 Tbs. Butter

1 small Yellow Onion, small diced

2 cloves Garlic, minced

¼ cup Flour

5 cups Chicken Broth

1 small Carrot, small diced

¾ lb. Yukon Gold Potatoes, medium dice

4 cups Corn Kernels

¼ tsp. Fresh Thyme, chopped

¼ tsp. Smoked Paprika

Kosher Salt and Pepper to taste

1 cup Heavy Cream

Chopped Chives or Parsley

· Melt butter in a large sauce pot, add onions and sweat until softened. Add garlic, cook 1 minute. Add flour and cook for 2 minutes, stir constantly.

· Pour chicken broth in slowly while whisking. Add carrots, potatoes, corn, thyme, paprika, salt and pepper to taste, bring to a simmer and cook for 20 minutes or until potatoes are tender.

· Add heavy cream and heat through. Garnish with parsley or chives.

*Variation – sauté 8 slices diced bacon until crisp and use grease for half the butter, add bacon pieces to soup at end. *Use fresh corn and make stock with the cobs and chicken broth. Scrape the cobs with the back of a knife to remove pulp and add to soup.

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