Title: Corn Chowder
Categories: None
Yield: 1 Servings

2 qt Chicken stock
1 md Yellow onion diced
4 tb Butter
4 tb Flour
2 c Unpeeled diced potatoes
1 Bay leaf
2 c Half and half
8 Ears fresh corn; scraped
-from the cob, or 1 bag
-frozen corn kernels and 1
-can creamed corn

(From the Frugal Gourmet Cooks American)

Place the chicken stock in a 6-quart kettle and put it on to heat. In a
small pan, saute the onion in the butter just until clear. Stir in the
flour and cook for moment, thus making a roux. Stir the roux into the hot
soup stock, stirring until the soup thickens a bit. Add the potatoes and
bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add
the half and half and the corn. Bring to a simmer and seaon to taste with
salt and pepper. Serve. (You can vary this by adding 1 pound crawfish tail
meat, cooked; peeled and cooked shrimp, or diced cooked chicken.)

Posted to recipelu-digest Volume 01 Number 324 by EABoz@aol.com on Nov 28,
1997