Joey’s Corn Chowder

We have to thank Joey, my soup loving husband, for making this delicious recipe. I didn’t know he was so passionate about soup, especially corn chowder, until I witnessed his unwavering pursuit at perfecting it. Enjoy this crowd favorite, cozy to eat soup on a cold evening and your tastebuds will thank you for it!

Ingredients:

2 Tbsp. olive oil

1 onion, diced

2 carrots chopped

3-4 medium potatoes, cubed

5.5 cups chicken broth

1 cup cream

1 can corn

1 Tbsp. hot sauce (I use Valentina)

1 Tbsp. Worcestershire sauce

Salt and pepper to taste

Roux

6 Tbsp. Butter

6 Tbsp. Flour

Directions:

Add oil to a large pot on medium high heat. Sauté onions, season with a pinch or two of salt. Once translucent add carrots, season again with a pinch of salt and cook till tender. Add potatoes, season with salt and cook for 8 min or until tender, stirring frequently. Add chicken stock and bring to a boil.

Make the roux: Melt butter slowly in a separate pan. Make sure to cook on low heat to prevent from overheating and keep the butter from bubbling in the pan. Once melted, add the flour slowly while stirring the butter constantly. The roux should form a nice light yellow paste. Turn off heat.

Transfer the roux to the boiling stock, making sure to stir constantly as it thickens. Add the corn, cream, hot sauce and Worcestershire sauce. Stir. Season with salt and pepper to taste.

Enjoy!

Makes about 8-10 servings