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    Corn Chowder2
    2 tbsp butter, unsalted
    1/2 cup onion, diced
    3 cloves garlic, minced
    2 tbsp all purpose flour
    32 ounces corn, frozen or canned (approx 9 ears of corn)
    1 lb gold potatoes, diced 1/2 inch cubes
    2 tsp salt
    1/4 tsp ground black pepper
    1/4 tsp paprika
    4 cups chicken broth, unsalted
    1 cup half and half or milk
    1 lb ham, diced into 1/2 inch cubes and seared
     1. In a large dutch oven or pot, melt the butter over medium heat.
     2. Add the diced onion and cook until softened and translucent. 
     3. Add the garlic and cook an additional 30 seconds.
     4. Stir in the flour to make a thick paste. Allow this to cook for 
        about 1-2 minutes, just to cook the flour.
     5. Stir in the salt, pepper, and paprika. 
     6. Pour in the chicken stock. Stir to combine.
     7. Add the diced potatoes. Cook for about 10-15 minutes over medium heat.
     8. Add in the corn and continue to cook for another 10 minutes, until 
        corn is heated through and the potatoes are fork tender.
     9. Turn off the heat and using an immersion blender blend up the soup to 
        desired consistency, leaving some chunks of corn and potato. 
    10. After soup is blended, add in the ham and cook until the ham is warmed 
    11. Add in the half and half. Stir to combine.
    12. Serve soup warm with a garnish of fresh chives, or parsley and a dash of 
        fresh ground pepper.