Tuesday, December 6, 2011

Tusker House: Corn Chowder Recipe

Tusker House: Corn Chowder
*makes 8 cups


3 tablespoons butter
2/3 cup flour
1 medium onion, diced
1 medium russet potato, peeled and diced
1 quart milk
1/4 cup chicken stock
1 (13 ounce) can creamed corn
1 (10 ounce) bag frozen sweet corn kernels
2 tablespoons salt
1/4 teaspoon white pepper


    Melt butter in a large pot. Add in diced onions and cook until tender and translucent. Add flour, and cook 5 minutes, stirring continuously to create a roux. Pour in remaining ingredients. Simmer 1/2 hour or until potatoes are tender. Serve hot in bowls with crusty bread for dipping.

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