Potato Corn Chowder

Name: Potato Corn Chowder
Ingredients: 12 cup butter; 12 cup flour; 1 small white onion, diced; 1 green pepper; 1 large carrot; 1 garlic clove; 3 12 cups chicken stock (from the box); 3 cups corn kernels (I use frozen); 2 large potatoes; 1 12 cups half-and-half; salt and pepper

11 ingredients

17 steps

Ingredients

12 cup butter
12 cup flour
1 small white onion, diced
1 green pepper
1 large carrot
1 garlic clove
3 12 cups chicken stock (from the box)
3 cups corn kernels (I use frozen)
2 large potatoes
1 12 cups half-and-half
salt and pepper

Directions

1

In a pot bring your chicken stock up to a boil.
2

Peel and dice potatoes in to small cubes and add to stock.
3

Add corn.
4

Meanwhile, in a large, deep skillet, melt 1 stick of butter.
5

Dice onion and add to butter.
6

Cut half of green pepper into same sized shape.
7

Peel carrot and cut in half.
8

Cut one half into similar size again.
9

Do whatever you wish with other half.
10

Add carrot and pepper to onion and butter.
11

Salt and pepper and cook for 3 minutes.
12

Mince garlic clove and add.
13

Cook 2 more minutes.
14

Add flour and cook for about 3 minutes or until golden.
15

Ladle by ladle add stock/corn/potato mix, whisking to break up the roux (veg and flour and butter mix).
16

Salt and pepper to taste.
17

Add 1 1/2 cup headed half and half to soup and stir.