Corn Chowder Soup
Rated 3.5 stars by 2 users
Category
Main Dishes, Side Dishes
Servings
6
Prep Time
10 minutes
Cook Time
40 minutes
- Melt butter in nonstick CanCooker Junior or Companion over medium low heat. Add potatoes, onions, carrots, and sauté for 2 minutes. Add flour to make a roux and cook until lightly browned. Add corn and chicken stock and bring to a boil (make sure you whisk roux to prevent clumping). Simmer for 25 minutes. Take off the heat and let stand 5 -10 minutes. Mixture should become very thick. Gently stir in half-and-half, salt, and pepper.If desired, top with cooked bacon, scallions, and cheese.
Ingredients
- 1 cup Butter
- 1 small Onion
- 1 small Carrot
- 4 Potatoes
- ½ cup All-Purpose Flour
- 3 cups Frozen White Corn Kernels
- 3 cups Chicken Stock
- 2 cups Half-and-Half
- Salt and Pepper
Things You Need
Sale
Directions
Melt butter in nonstick CanCooker Junior or Companion over medium low heat.
Add potatoes, onions, carrots, and sauté for 2 minutes.
Add flour to make a roux and cook until lightly browned.
Add corn and chicken stock and bring to a boil (make sure you whisk roux to prevent clumping).
Simmer for 25 minutes.
Take off the heat and let stand 5 -10 minutes.
Mixture should become very thick.
Gently stir in half-and-half, salt, and pepper.
If desired, top with cooked bacon, scallions, and cheese.