Creamy Corn Chowder
Author: Welcome2OurTable.com
Recipe type: Soup
Cuisine: American
- 6 Tablespoons Butter
- ¾ cups Flour (use rice flour for Gluten-free)
- 3 Cups Chicken Stock, home made if possible
- 3 Cups Milk
- 1 Cup Heavy Cream
- 1 Tablespoon Sugar
- 2 Tablespoons olive oil
- ½ onion, diced
- ½ green bell pepper, diced
- 2 Yukon Gold Potatoes, cubed
- 3 corn on the cobs, corn removed
- 2 garlic cloves, minced
- ½ teaspoon black pepper
- thyme
- salt to taste, depending if your chicken stock is salted
- nutmeg
- cayenne pepper
- ¼ teaspoon cumin seed
- ¼ teaspoon cumin, ground
- In a large dutch oven or other heavy-bottomed pot, melt 3 tablespoons butter with oil on medium heat.
- Sweat the diced onions and bell pepper. Add minced garlic.
- Add 3 tablespoons butter and flour. Mix to combine 1-2 minutes on high heat.
- Gradually add chicken stock and milk.
- Add cubed potato and sugar and bring to a boil. Add spices. Stir occasionally. Mixture will thicken.
- Lower the heat, partially cover with a lid and cook for 8-10 minutes or until the potato is cooked.
- Add corn and heavy cream. Bring to a light boil. Taste and adjust seasonings. Serve hot.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/creamy-corn-chowder/
3.5.3251