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Corn Chowder
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Corn Chowder

Add chicken or shrimp to make a good main dish.
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Ingredients

Serves 10

  • 1/2 cup butter
  • 1/2 cup Pictsweet Seasoning Blend
  • 1 cup Pictsweet Sliced Carrots, diced
  • 1 clove minced garlic
  • 1/2 cup flour
  • 3 cups Pictsweet White Shoepeg Corn
  • 3 cups chicken broth
  • 2 cups half and half
  • Pinch of freshly grated nutmeg
  • Salt and pepper to taste

Directions

Melt 1/2 cup butter in a large skillet over medium heat. Add the seasoning blend, carrots and garlic and sauté for 2 minutes. Add flour and stir to make a roux. Cook until roux is browned. Set aside and cool to room temperature. Combine corn and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Pour the boiling stock with the corn into the skillet with the roux. Whisk rapidly so that it does not lump. Return the skillet to the heat and bring to a boil. Reduce heat and simmer for 10 minutes. This mixture will be thick. Heat the half and half and add to the corn mixture. Add salt and pepper to taste.

Nutritional Info

  • Serving Size: Serves 10
  • Calories: 200
  • Total Fat: 12g
  • Cholesterol: 30mg
  • Sodium: 310mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Protein: 4g

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