Sunday, September 18, 2011

Creamy Corn Chowder



The weather is starting to get chilly here. We've gone straight from 90F weather to 60F.
And to make things even "better"... our rental house is almost 100 years old and has no heat.
So yeah.... As Much as I love fall, I don't like the fact that we have no heat.

So in the fall and the winter I spend as much time in the kitchen as possible , cooking and baking to add a little heat to the house.



Comfort Food is at a all time high now in the Barrett House :)

Plus I love making soups in large batches so I can freeze some of it for later, and store some portions in the fridge to eat on all week.


Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAidRed Star Yeast and Le Creuset


(Printable Recipe Here)

Creamy Corn Chowder

Ingredients

1 cup Butter
1 cup flour
4 cups chicken broth
2 cup milk
2 (15 oz) cans of diced potatoes
2 (14.5 oz) cans of sliced carrots
6 oz diced mushrooms
29 oz can of whole kernel corn
2 (14.5 oz) cans of creamed corn
1/8 teaspoon of salt
1/8 teaspoon of pepper


Instructions

In a large stock pot melt 1 cup of  butter over medium- high heat. All of the vegetables EXCEPT the corn.
Cook the vegetables in the butter for about 10 minutes. Stir every once in a while.

Add in the flour and mix well, this should make it very very thick.

Turn the heat down to medium and cook for about 2 minutes, whisking as it cooks.
Pour in the chicken broth, milk, the whole corn kernels and creamed corn.

Bring to a boil and cook for 5 minutes while stirring.

Stir in the salt and pepper.

Lower the heat to a low simmer and simmer the chowder for 45 minutes, un-covered.


Yields
Makes a Huge Pot of Soup




I'm linking this recipe to Eat at Home: Ingredient Spotlight: Milk