Corn Chowder 2/19/01

The Frugal Gourmet Cooks American, pg 402

2 quarts Chicken Soup Stock

or canned chicken broth

1 medium yellow onion, peeled and diced

4 tbls butter or olive oil

4 tbls flour

2 cups unpeeled diced (1/4" pieces) potatoes

1 bay leaf

2 cups halve-and-halve

8 ears fresh corn, scraped from cob or

1 bag 20 oz. frozen corn kernels and 1 can (17 oz.) creamed corn

Salt and pepper to taste

4 tbls chopped parsley for garnish

3 hard boiled eggs, peeled and sliced

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Place the chicken stock in a 6-quart kettle and put it on the heat.

In a small frying pan sauté the onion in the butter or oil just until clear.

Stir in the flour and cook for a moment, thus making a roux.

Stir roux into the hot soup stock, stirring until the soup thickens a bit.

Add the potatoes and the bay leaf and cook until the potatoes are tender.

Remove bay leave.

Add the halve and halve and the corn. Bring to a simmer and season to taste with salt and pepper. I like a bit of extra pepper in this dish.

Finally, add the meat and heat for just a moment.

Serve garnished with the parsley and sliced eggs.

Meat variations:

1 pound crawfish tail meat, cooked

1 pound cooked and peeled shrimp

Clams and chicken:

Add 2 cups of diced cooked clams along with 1 cup of their nectar.

Add 2 cups of diced cooked chicken