A Sly and Creamy Corn Chowder

• Vegetarian

• Produce

  • 2 Celery stalks
  • 2 cups Corn, fresh or frozen
  • 1 Onion, large
  • 2 Potatoes, medium to large

• Canned Goods

  • 3 cups Chicken or vegetable stock

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Kosher or sea salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, Good Quality
  • 1 1/2 cups Milk

Found on christinascucina.com

Description

Ingredients

• 2 tbsp good quality butter
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 2 celery stalks, chopped
• 3 tbsp all purpose flour
• 3 cups (24 oz) chicken or vegetable stock
• 1½ cups (12 oz) milk
• 2 medium to large potatoes, diced into bite sized pieces
• 2 cups (12 oz) fresh or frozen corn, preferably organic
• Kosher or sea salt and freshly ground pepper

Directions

• Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.
• Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.
• Then add the milk and stir well. Next, add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.
• Simmer for an additional 8 to 10 minutes or until the potatoes are cooked.
• Now for the trick to thicken and improve the overall flavor of this chowder: puree about a cup or so and return to the pot.
• Taste, adding salt if necessary and some black pepper. Serve hot.