Corn chowder

Chef Al Levinsohn

 

 
8 OZ1/4  CUP

1/4  CUP  

1/2  CUP 

3/4  CUP  

3    CUPS   

6  CUPS 

2 CUPS

½ CUP

1T

 1T

1t

 BACON, SMALL DICE MINCED YELLOW ONIONS

MINCED CELERY

UNSALTED BUTTER

ALL PURPOSE FLOUR

CREAMED CORN

CHICKEN STOCK, HEATED

DICED COOKED POTATOES

ROASTED RED PEPPER DICED

GROUND CUMIN

GRANULATED GARLIC

GROUND WHITE PEPPER

 
COOK BACON UNTIL CRISP, ADD ONIONS AND CELERY TO BACON FAT AND SAUTÉ UNTIL TENDER. ADD IN BUTTER AND FLOUR AND STIR WELL TO FORM A BLOND ROUX. ADD STOCK AND CREAMED CORN. WHISK TO COMBINE AND COOK OVER LOW HEAT UNTIL FLOUR TASTE IS GONE. ADD IN PEPPERS, POTATOES AND SEASONINGS. ADJUST CONSISTENCY WITH CHICKEN STOCK. ADD SERVICE SPLASH TO TASTE WITH HEAVY CREAM OR HALF AND HALFGarnish with chopped crisp bacon, and chopped cilantro


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