Recipe by Kellymike
We had this great corn chowder at our local pub, and DH just raved about it. He wanted me to ask for the recipe but I was pretty sure I could duplicate it. I dare say mine might even be a little bit better! This is a savory chowder, not sweet at all, with a spicy kick of cayenne. I guessed on the sizes of the cans, but they were all around 14 oz. standard canned veggie size.
Top Review by sugarpea
5* winner, Kellymike. I used homemade gravy and freshly boiled potatoes but other than that followed the recipe to great success. Dh loved its creamy comfort and I'm glad to have the considerable leftovers in the freezer for those I'm-not-cooking-nights.
- 1 small onion, chopped
- 59.14 ml chopped red bell pepper
- 29.58 ml butter
- 29.58 ml flour
- 396.89 g can chicken broth
- 396.89 g can whole kernel corn, drained
- 396.89 g can cream-style corn
- 396.89 g canwhole potatoes, drained and chopped in large pieces
- 411.06 g can chicken gravy
- 0.59 ml cayenne pepper
- salt and black pepper
Directions See How It's Made
- Melt the butter over medium-high heat in a large sauce pan. Add the onions and peppers and cook just to translucent.
- Add the flour and stir and cook in the butter until it is a smooth paste. Continue to cook, stirring constantly until it is a golden color.
- Add the chicken broth gradually, stirring constantly until it is a smooth gravy. Turn the heat down to medium-low.
- Stir in both kinds of corn and the potatoes.
- Stir in the chicken gravy.
- Season with cayenne, salt and pepper to taste.
- Cook and stir over low heat to allow flavors to blend, about 15 minutes.