Corn Chowder
Written by Avinash Pooran
Thursday, 23 June 2011 18:07
Print
User Rating: / 0
PoorBest 

Missy 1 TBS olive oil 2 TBS butter 2 TBS flour 1 can Rotel tomatoes (green chilies optional), drained ½ cup ham (pork seasoning), pickled pork, etc 2 cups chicken stock 1 cup water 1 can yellow whole kernel corn, chopped... 

  • 1 TBS olive oil
  • 2 TBS butter
  • 2 TBS flour
  • 1 can Rotel tomatoes (green chilies optional), drained
  • ½ cup ham (pork seasoning), pickled pork, etc
  • 2 cups chicken stock
  • 1 cup water
  • 1 can yellow whole kernel corn, chopped briefly in food processor
  • 1 can cream style yellow corn
  • 2 cups Half & Half
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  1. In a soup pot, melt olive oil and butter adding flour; cook 6-8 minutes until flour begins to turn a darker color
  2. Add drained tomatoes and pork seasoning and continue cooking at medium heat for about 10 minutes, stirring occasionally
  3. Combine stock and water slowly to the pot and allow to thoroughly mix before continuing
  4. Add remaining ingredients slowing, mixing to incorporate; cook chowder 45 minutes to an hour, uncovered

Serves 4

Serve with hot French or Italian bread on the side