Samuel's Corn Chowder
Author: Samuel Ovcharenko
Recipe type: soup
Cuisine: American
- 3 tbsp of butter
- 4 tbsp of flour
- 2 cups of chicken stock
- 2 cups milk
- 1\2 cup heavy cream
- 1 carrot, diced
- 1\2 cup celery, diced
- fresh corn from 2 cobs
- 1 tsp of salt, thyme, black pepper, ground cumin
- 2 garlic cloves, minced
- cayenne pepper, to taste
- In a medium dutch oven, or a heavy-bottomed pot melt 2 tablespoons of butter on medium heat.
- Add diced carrots and celery and cook for 2-3 minutes.
- Add minced garlic and stir.
- Add 4 tablespoons of flour and 1 tablespoon butter and stir for 1 minute.
- Slowly pour in the chicken stock while stirring.
- The roux will thicken.
- Turn the heat to high and add milk.
- Stir occasionally and let the liquid come to a bubble.
- Add seasoning: salt, pepper (cayenne and black), thyme, cumin, stir and taste.
- Add corn and heavy cream.
- Serve hot with your favorite bread or crackers
For Gluten-free option use rice flour instead of all purpose flour.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/samuels-corn-chowder/
3.5.3251