Monday, November 10, 2008

Corn Chower and Cream sauce recipe

Corn Chowder

¼ c onions chopped (more if desired)
3TBSP butter
2c frozen corn
2 c milk
½ c powdered milk (optional)
2 c potatoes, peeled and diced
1 c cream sauce (see attached recipe)
1 clove garlic or garlic powder to taste
Chopped fully cooked chicken or other meat of choice if desired.

In large saucepan sauté onions in butter until soft. Add corn, milk, powdered milk(opt) and potatoes, and simmer over med heat for about 15 min or until potatoes are tender but not mushy. Add cream sauce in bring just to boiling point. Season and serve hot.

Cream sauce

Yields 2 cups. (half recipe for corn chowder above)

4 TBSP butter
4TBSP whole wheat flour
2c milk
salt and pepper

Melt butter in saucepan. Sprinkle in flour and stir quickly to form heavy paste. Add milk ¼ c at a time stirring so that sauce becomes smooth. Combine and stir as sauce thickens to desired consistency. Season to taste.

Cream sauce is the basis for many “Cream of…” soups we are all familiar with. You could sub in chicken stock for some of the milk and chicken and you would have “Cream of Chicken soup”

UPDATE: Cut down the butter in the chowder...I only used 1/4 of the butter called for and it was still very rich and smooth. Also you may not need all the cream sauce you can omit 1/2 c and it will be much lighter and much less fat.

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