Corn Chowder
Yield: 14-8 oz Servings
Ingredients:
- 1/2 cup Butter, unsalted
- 1 cup Onion, diced
- 1 cup Celery, diced
- 5 Tbsp Flour
- 3 cups Chicken or vegetable stock
- 4 cups Milk
- 5 cups Corn, IQF or canned and drained of excess liquid
- 4 cups Reser’s® Diced Potatoes (71117.14430)
- 1/4 cup Parsley, chopped fine
- Kosher salt to taste
- Fresh cracked black pepper
Directions:
- In a large pot, melt butter and sweat the onions until softened.
- Add flour and cook stirring constantly to make roux.
- Combine stock and milk into a pitcher, slowly add to roux mixture while whisking constantly.
- Add corn and Reser’s Diced Potatoes and cook over medium heat, 15-20 minutes.
- When soup is thickened and potatoes are tender, add kosher salt to taste.
- Ladle corn chowder into warmed bowls and garnish with fresh cracked black pepper and parsley.
