Saturday, September 25, 2010

{ rustic corn chowder }

 

I haven't made corn chowder for quite awhile, but every time I make it it's a little different. 

Today's version:

-1 large diced onion sauteed in 1/4 cup butter with lawry salt & pepper & garlic bits (watkins).
-add 1 cup half & half
-add 7 cobs of corn (minus the cobs!)
-realize your frying pan isn't large enough and dump everything into the large stock pot.
-throw in a large yogurt container of frozen homemade chicken stock
-pick all the chicken off the bones from the roasted chicken in the fridge. throw into pot.
-roast a pan full of small, cubed potatoes with peels on, in a little olive oil, garlic bits, pepper, lawry salt. make sure they are nice and brown and bubbly... this is where the flavor comes from! add to soup.
-make a small pot of roux, gradually add to hot soup, while constantly stirring.
-realize it's now too thick. get a cool whip container of chicken stock from the freezer and throw that in.
-let simmer for a couple hours.
-make biscuits.

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