| 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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