Corn Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 tablespoons butter, unsalted
• 3 medium onions, diced, raw
• 1 (12 ounce) bag carrots, petite fresh raw
• 5 yukon gold potatoes, peeled and diced
• 1 (28 ounce) bag frozen corn, sweet kernels
• 2 cups hot water
• 2 cups milk
• 1 tablespoon pepper, freshly ground
• 1 teaspoon salt, ground sea salt
• 1/2 cup whipping cream, heavy room temperature
• 2 tablespoons flour

Recipe

• 1 melt butter in large stock pot,on medium high heat.
• 2 add diced onions, stir to coat onions in butter and let saute for 2 minutes.
• 3 add the carrots.
• 4 stir to blend and let saute for another 5 minutes.
• 5 peel and dice the potatoes to about 1 inch pieces then add to the onion/carrot mixture.
• 6 stir in the potatoes.
• 7 add the hot water and stir.
• 8 add the milk and stir.
• 9 add the frozen corn and stir.
• 10 make sure liquid covers potatoes, if not add equal parts milk and hot water.
• 11 cover and stir occasionally on medium heat for 25 minutes.
• 12 mix the flour and whipping cream in a mixing cup and let stand at room temperature while the potatoes cook.
• 13 uncover pot and add the pepper and salt, stir well and make sure potatoes are done, when they are to your liking.
• 14 add flour and whipping cream mixture to soup and stir well to thicken.
• 15 stirring occasionally allow soup to thicken for 15 minutes on medium heat.
• 16 if you like a thinner soup add more milk, or thicker soup allow to cook another 5 minutes.
• 17 enjoy!