Work with Pages and understanding Art Journaling

July 26, 2010

Receipe of the Week! Corn Chower!!

Here is a Soup I made Yesterday at home was such a great and easy soup to make! We went to the local Farmers Market this weekend and there was the Sweet Corn of Jersey! Yummm-Yummm So even that these days is only My Son Luis and I ...I decided to buy 6 corn cops!

When I got home!! I was thinking what in the world I could make with this corn! So Corn Chower!! it is!!! and it can out so good that I need it to shared it with all of you!

1 cup (2 sticks) butter
1 small onion, diced
2 small carrot, finely diced
2 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Try will love it too!!
Bon Appettit!

Cheers,Jackie :)

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