Corn Chowder
  • 1/4-1/2c Olive oil
  • 5-7 sm Yukon Gold Potatoes, chunks
  • 1 sm Onion, diced
  • 2-3 cloves Garlic, crushed
  • 2-3 ribs Celery, sliced
  • 1 lg Carrot, sliced
  • 1 bag frozen Corn
  • 1/4lb +/- diced cooked Ham or Chicken (or both)
  • Salt & Black Pepper
  • 1/2tsp Cayenne Pepper
  • 1/2 stick Butter
  • 1/8c +/- Flour
  • 6-8c +/- whole Milk
  • 1tblsp Sugar
  1. Heat oil in lg Dutch oven over med flame; cook potatoes, onion, garlic, celery, carrot and corn covered, stirring frequently to prevent sticking, 10-15min.
  2. Add meat, and salt & pepper to taste, and Cayenne to season.
  3. Add butter to mixture; stir til melted.
  4. Add flour and cook roux 3-4min, adding a bit of milk if necessary to prevent sticking/burning.
  5. Add all/enough milk gradually after cooking this roux to make a thin sauce; REMEMBER- add GRADUALLY for a smooth soup- like making gravy.
  6. Add sugar and stir to blend.
  7. Reduce heat to very low and cook til vegetables are very tender and chowder is thick and aromatic.
  8. Serve HOT with biscuits or cornbread.
This was just SO hearty, I had to try to recall and then recite how to make it, because it was actually leftover Potato chowder FIRST, with leftover creamed Corn I added the next day!