Recipes

Corn Chowder

From Foodsmiths

DATE: Tuesday, September 1st, 2009

Ingredients

1. 4 medium size ears of local corn-on-cob (2 cups)
2. 4 medium Ontario potatoes (peeled and diced)
3. 1 large Ontario onion (peeled and diced)
4. 2 cups of vegetable broth (or chicken broth)
5. 3 1/2 cups of milk
6. 4 Tbsp flour
7. 4 Tbsp butter
8. salt and pepper to taste

Preparation

1. Put your corn on the cob into cold water and bring to a boil.
2. Let the corn cook for 10 minutes - no longer). Set the corn aside to
   cool. When cooled remove from cob.
3. Melt the butter in large pot.
4. Drop the diced onion into the melted butter.
5. Sauté the onion until softened.
6. Sprinkle the flour over the onion. Let the flour brown slightly.
7. Pour in the vegetable stock and the potatoes.
8. Cook until the potatoes are softened.
9. Drop in the corn kernels.
10. Pour in the milk - to help speed the cooking time you can heat the milk in
    the microwave first.
11. Cook for an additional 10 minutes. Salt and pepper to taste.
12. Top with some freshly grated smoked cheddar or gouda.

Serve with fresh baked bread.