Ingredients:
Kernels from 4 ears of corn
1/2 stick butter
3 celery stalks, sliced
1 onion, diced
3 cloves garlic, diced
2 leeks, julienned
4 cups chicken broth
2 cups heavy cream
2 to 3 cups potatoes, diced and blanched
1/8 cup sugar
2 to 4 Tbs. flour
Salt and pepper to taste
1/2 bunch thyme, chopped
Preparation:
Melt butter in a large pot on medium high heat; add leeks and celery and stir until they begin to sweat. Then add corn and onions and stir until they begin to sweat. Add sugar and chopped garlic while the vegetables are sweating.
Sprinkle in the flour, a spoonful at a time, and stir. Make sure you sprinkle the flour lightly so that it does not clump. Add broth and stir carefully. When the flour has dissolved into the chicken broth, add the potatoes and cream. When all ingredients have been mixed thoroughly, add salt and pepper to taste and finish with the fresh thyme.
Bring to a simmer; turn down and cook for about 30 minutes.
Yield: 6 to 8 servings
Chef's Notes:
- You can freeze and reheat the leftover chowder. Just store it in a freezer bag or plastic freezer container and reheat in a pan on medium low heat. It's great!
- Because this is not a heavy soup or chowder, you can eat it all year round.
- Also, try adding cooked crab or chicken to this recipe.
- You can substitute canned (one to two cans, drained) or frozen corn (one bag). It's really delicious both ways!
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
| 
)
