| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 1 | Servings | |
INGREDIENTS
| 2 | qt | Chicken stock |
| 1 | md | Yellow onion diced |
| 4 | tb | Butter |
| 4 | tb | Flour |
| 2 | c | Unpeeled diced potatoes |
| 1 | Bay leaf | |
| 2 | c | Half and half |
| 8 | Ears fresh corn; scraped from the cob, or 1 bag frozen corn kernels and 1 can creamed corn |
INSTRUCTIONS
(From the Frugal Gourmet Cooks American) Place the chicken stock in a 6-quart kettle and put it on to heat. In a small pan, saute the onion in the butter just until clear. Stir in the flour and cook for moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half and half and the corn. Bring to a simmer and seaon to taste with salt and pepper. Serve. (You can vary this by adding 1 pound crawfish tail meat, cooked; peeled and cooked shrimp, or diced cooked chicken.) Posted to recipelu-digest Volume 01 Number 324 by EABoz@aol.com on Nov 28, 1997
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