| Corn Chowder |
Servings: 4-6
Ingredients:
| • Oil, canola | 2 Tbsp | |
| • Butter | 1 Tbsp | |
| • Onion, brown | 1 medium | |
| • Garlic | 3 cloves or 2 cubes Dorot |
|
| • WW Pastry Flour | 3 Tbsp | |
| • Water | 4 cups | |
| • Potato, red | 1 lb., 3 medium | |
| • Corn, frozen | 2 cups | |
| • Salt | 1 tsp | |
| • Pepper | 1/4 tsp | |
| • Thyme | 1/2 tsp | |
| • Cheddar cheese | 4 oz. or 1 cup shredded |
|
| • Milk | 1 cup | |
| Reverse Columns | ||
Directions:
- Cut the unpeeled potatoes into ½" cubes. Dice the onions. Shred the cheese.
- In a large Dutch oven, heat up 2 Tbsp of oil and add in the diced onion and thyme. Sauté the onions about 5 minutes until they are translucent (medium 4).
- Add in 1 Tbsp butter, the minced garlic and flour. Sauté another minute or two. If using Dorot frozen garlic cubes instead, add them to the broth in the next step.
- Gradually pour in the water while stirring constantly. Turn up the heat and bring to a boil and it will thicken.
- Add in the potatoes, salt and pepper. Reduce the heat to a simmer (3) for 20 minutes.
- Add in the corn in the last 10 minutes.
- When done, off heat stir in the shredded cheddar until it is melted. Add in the warmed milk.
Notes:
Serve with Artisan bread.
For a little extra corn flavor, add in some pureed corn while the chowder is simmering. Take 3/4 cup of frozen corn, place in a small dish, microwave 45 sec to thaw, blend in a blender with 1/2 cup water until smooth.
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