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Corn Chowder, ( 20 )




Source of Recipe


link


Recipe Link: http://www.stanford.edu/group/ivgrad/recipes/cornchow.html

List of Ingredients




Corn Chowder, ( 20 )

5 carrots
5 potatoes
5 onions or leeks
5 cups water
10 teaspoons or cubes instant stock/boillion
...(vegetable for vegetarian soup, otherwise bacon)
2 sticks butter (1/2 pound)
15 tablespoons flour
5 large cans (each approx. 1 lb) whole kernel corn
5 cups whole milk
ham or bacon (optional)

Scrub or peel carrots and potatoes. Cube them. Cook with the chopped onions
or sliced leeks in the water for 10 minutes or until potato is tender. Stir
in the stock.
In another pot melt the butter, add the flour and stir until you have a
smooth paste. Make a sauce by adding the corn liquid from the cans and the
milk. Stir while bringing this to the boil (should thicken up when it
boils).
Stir the sauce in to the cooked vegetables. Mash them if desired -- but not
necessary -- then add the corn and (optional) ham or bacon chopped into
bite-sized pieces.


Serving suggestion: Grate cheese for people to add to their soup and serve
with lots of bread. If this is the only thing you're eating then you might
want to use this recipe for about 15 people so that there are plenty of
seconds available.

Recipe