Potato Corn
Chowder
Ingredients:
1 lb Yukon gold potatoes
1 medium yellow onion, diced
4 T all purpose flour, divided
1 can corn, drained
1 cup cheddar, shredded
3 cups milk, divided
1 cup heavy cream, divided
2 cups chicken stock
2 T sour cream
4 T butter, divided
Toppers—we had fresh chives and black pepper and a little
more cheese; you could do bacon as well
Directions:
1.
Chop washed potatoes into ½ inch cubes. Boil in
large pot until just under fork tender.
2.
When potatoes are finished, drain and set aside.
3.
Using same pot, melt 2 T butter and add onions.
Cooking over low-med heat, stir frequently until onions are translucent.
4.
While onions are cooking, begin to heat 1 ½ cups
of milk and ½ cup of heavy cream at low heat in another pot. If you do this
slowly, the milk is less likely to scald.
5.
When onions are translucent, sprinkle flour over
onions and stir until fully incorporated. You should end up with a big blob of
onion/flour/butter.
6.
As soon as you have mixed in the flour, pour the
slightly warmed milk and chicken stock into mixture. I usually just use 2 cups
of boiling water and a bouillon cube for the stock. Nothing fancy.
7.
Add potatoes and corn as well and stir all
together. Don’t worry if it’s still a little watery. It will set up in a bit.
8.
In the milk pot, melt the other 2 T of butter over
low-med heat and add other 2 T of flour when butter is melted.
9.
You will develop another glob of butter and
flour. Add other 1 ½ cups of milk and ½ cup of heavy cream. Stir until flour is
fully incorporated.
10.
Add cheese to milk/flour, stirring constantly.
11.
Once cheese is melted, pour sauce into large
pot. Stir until all is incorporated.
12.
At this point, the soup should be starting to
set up nicely forming a thick, chowder-like broth. If it isn’t setting up, make
another glob of butter and flour with a bit more milk and add it in as a
thickening agent.
