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Corn & Cheese Chowder




Source of Recipe


Marsha


List of Ingredients




1/4 cup butter
5 potatoes, peeled and diced
2 carrots, peeled and chopped
1 stalk celery, sliced on the bias
1/2 cup diced onion
2 ears fresh corn, cut off cob
2 bay leaves
1 chipotle pepper, ground
1 teaspoon dried marjoram
1 tablespoon kosher salt
1-1/2 teaspoons ground black pepper
2 cups flour
2 cups milk
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grated white cheddar cheese
1/2 cup grated manchego cheese
Liberal grating of nutmeg
Sliced green onions (optional)
Sliced grilled corn on the cob (optional)

Recipe



• Melt butter in thick-bottomed pot over low heat. Add vegetables and sweat 15-20 minutes.

• When carrots are soft, add bay leaves, ground chipotle, marjoram, salt and pepper; stir well. Add flour a little at a time until it makes a thick paste ball. Continue cooking on low 5-7 more minutes, making sure to stir continually so flour ball does not burn. Add the milk and cream; stir until well mixed. Continue cooking 35-40 minutes, until soup thickens (chowders should be thick and chunky). Remove bay leaves.

• Just before serving, add grated cheeses a little at a time and stir until melted into chowder. Add nutmeg and taste for salt and pepper. If mixture is too thick, thin with more milk or water. Garnish with slivered green onions and corn disks or pieces, if desired.