Monday, March 4, 2013

Corn Chowder

I had actually planned on making something completely different for dinner but the weather that afternoon changed my mind.  There is just something about freezing rain that makes me want a good, hearty bowl of goodness and this definitely hit the spot:

1/4c butter
1/2c yellow onion, chopped
2 TBSP all-purpose flour
salt and pepper, to taste
1 TBSP dry sherry
1/4 tsp. ground cayenne pepper
1/2 tsp. dried parsley
1c milk (I use almond and it works great)
1 16oz. bag frozen corn
1 small-medium Russett potato, diced
1 4oz. can green chiles, diced
1/4c red pepper, chopped
1/2c Monterrey Jack cheese, shredded
1/2 Cheddar cheese, shredded
1/4c green onions, sliced

1.  In a medium size pot, melt butter over medium heat.

2.  Add onion and saute until slightly soft and fragrant, about 2-3 minutes.

3.  Add flour, salt, pepper, sherry, cayenne, and parsley.  Whisk to form a roux.

4.  Add milk and continue whisking until thickened.

5.  Add corn, potato, green chiles, red pepper, and cheese.  Cover and simmer over Low heat, stirring occasionally, for 1 hour.

6.  To serve, ladle into bowls and top with Cheddar cheese and green onions.

The leftovers were really good the next day!

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