Potato And Corn Chowder William
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | French | Crockpot, Leftovers, Soups & ste | 12 | Servings |
INGREDIENTS
| 5 | Ears Corn On The Cob | |
| cooked/leftover | ||
| 6 | Lge Potatoes, peeled | |
| Water, as needed | ||
| Milk, as needed | ||
| White Roux*, as needed | ||
| 1 | Stick Butter Or Margarine | |
| melted | ||
| All-Purpose Flour, as needed | ||
| 1 | Onion, Optional finely | |
| chopped | ||
| Accent Seasoning Mix, Msg | ||
| optional to taste | ||
| 2 | T | Chicken Base** |
| White Pepper, to taste | ||
| Salt, to taste |
INSTRUCTIONS
(sometimes called "Whitewash" if uncooked ) For thickening to desired consistency. It consists of equal parts of fat of some type and flour. For this recipe I use 1/4 lb (1 stick) of butter and whisk in flour 'till roux will barely drop from spoon. Cook just long enough to remove "floury" taste--do not brown. Set aside. **Chicken base or granules are quite salty. Taste for salt before adding any table salt. With a french knife/cook's knife, slice corn from cob. Lightly chop to break up "strips" of kernels. Place in crockpot. Wash and peel potatoes. Cut into medium size chunks. Place in crockpot. If you want to use the onion, saut in a little butter until translucent and add to crock pot. Add just enough hot tap water to barely cover potatoes. Set crockpot on medium, cover and go do something else for about 4 hours. When the potatoes test done, stir in chicken base and add 3 cups milk. Bring back to simmer. Gently stir in roux a little at a time till desired consistency is reached. Lower crockpot to "simmer" untill time to serve. Stir in a generous shake or 2 of Accent at this point (if desired), and serve. If the chowder thickens considerably, thin with milk. Makes 6 to 8 main dish servings (12 oz) or about 20 appetizer servings (6 oz.) billspa@icanect.net NOTES : There may be roux left over. Refrigerate and save for another us= e. Try to use up within a reasonable amount of time. You can also cook it t= ill it browns for a brown roux. Recipe by: Bill Spalding Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" <billspa@icanect.net> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: <1mg
Sodium: 172mg
Potassium: 154.6mg
Carbohydrates: 26.2g
Fiber: 2.1g
Sugar: 1.3g
Protein: 4.2g