Oct 16, 2009

Corn Chowder

1/2 stick butter (1/4 cup)
1 small onion, chopped
1/4 cup flour
4 cups milk (or light cream)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
2 tablespoons dried chives (fresh are even better)
2 1/2 cups cream style or whole kernel corn (I usually use a blend of creamed corn and fresh or frozen corn)
1 ½ cups cubed ham
1 or 2 potatoes, peeled, cubed, and cooked

Sauté the onion in the butter until soft but not brown. Blend in the flour and cook until blended and bubbly. Then add the milk and simmer until the soup has thickened slightly. Add the corn, ham, potato, and seasonings and continue to simmer. Makes about seven to eight servings.

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