Jon Emanuel, Executive Chef of Project Angel Heart
Yields 2 quarts
It’s getting colder out, which means it’s the perfect time for soups, stews, and chowders! We make this delicious version of corn chowder for many of our clients.
- 1 stick butter
- 1/2 C flour
- 1/2 lb bacon, diced
- 1 large onion, finely diced
- 3 ribs celery, finely diced
- 1 med sized garlic clove, minced
- 3 C chicken stock
- 2 C whole milk
- 2 C potato, small dice
- 3 C cut corn
- 1 T thyme leaf, chopped
- 2 T parsley, chopped
- 2 T sherry
- Salt and white pepper to taste
- Melt the butter slowly in a small pan. Whisk in flour to make a smooth paste. If mixture is liquidy, add a little more flour. Set aside.
- In a large pot heat the bacon over medium heat until fat is rendered out. Add the onions and celery. Cook until onions are translucent. Add the garlic and cook for 1 minute more.
- Add the chicken stock, milk and potatoes. Bring to a boil and reduce to a simmer. Cook until potatoes are nearly cooked through, about 10-15 minutes.
- Add the butter and flour mixture and whisk briskly to combine.
- Return to a simmer while stirring. Lower heat and allow to simmer very gently for 10 minutes, stirring occasionally.
- Add the corn, thyme and parsley and bring to first bubble. Remove from heat and stir in the sherry, salt and white pepper. Serve and enjoy!