Creamy Comfort Corn Chowder

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READY IN: 2hrs
SERVES: 16
YIELD: 16 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
  • 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
  • 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
  • 4. Stir in roux; simmer/low boil covered 20 minutes.
  • 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.
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