Let's Cook

Corn Chowder

Ingredients:

3 cans of whole kernal corn
1 can cream corn
2 tablespoons butter
2 tablespoons olive oil
3 medium yellow onions diced
4 cloves of garlic minced
1/8 teaspoon cayenne pepper
1 red bell pepper diced
3 tablespoons unbleached all purpose flour
1 1/2 cups milk
5 medium yukon gold potatoes skinned and diced
4 cups low sodium chicken broth
1/2 cup heavey whipping cream
Salt
Pepper


Instructions:

1. In a large pot over low heat melt butter with olive oil, add onions once melted. Raise the heat to medium and cook stirring frequenty, until onions are tender and start to caramelize on the edges. Add garlic, cayenne pepper, bell pepper and flour, cook for 2 minutes more. stir in milk a little at a time until it resembles a thick sauce.

2. Placce potatoes in a meduim sized pot and cover with water.Bring to a boil over high heat and cook until tender (about 12 minutes). Drain. Mash about half of the potatoes and leave the rest intact. Add to soup pot.

3.Add the whole kernal corn and cream corn to pot (DO NOT drain) and the chicken broth, bring to a soft boil, stirring occasionally, Reduce heat to medium and allow to simmer until corn is tender (about 10 minutes). Stir in cream and add salt and pepper to taste.