Why, you might be wondering, am I making corn chowder on Thanksgiving Day? True, it is an unorthodox meal on this traditional turkey day, but we don't have family in the City and have been invited to a Thanksgiving dinner tomorow at a friend's, so today is just us hanging around the apartment...eating chowder!
Corn Chowder
1 medium onion, diced
2 stalks celery, chopped
3 carrots, peeled and chopped
2-3 garlic cloves, minced
2 T butter
2 T all purpose flour
4 cups chicken broth
salt and pepper to taste
1 can white beans
2 cans corn
2 T cornstarch
3/4 c milk, divided
In a large dutch oven over medium-high heat, melt the butter and saute the onion, celery, carrots and garlic, about 5 minutes. Add flour and whisk to combine; cook 1-2 minutes to get the flour taste out. Slowly add the chicken broth, constantly whisking to dissolve all clumps. Season with salt and pepper. Reduce heat to low.
Drain the can of white beans and one can of corn, run under water in a colander and drain. Add to chowder mixture and stir. Drain and rinse the other can of corn. In a food processor, add the corn, cornstarch and 2-4 tablespoons of milk; pulse until creamy (you are essentially making creamed corn here). Add the creamed corn and the remaining milk to the chowder mixture and stir. Simmer on low another 10-20 minutes until thick and bubbly.
Serve with shredded cheddar cheese and a dollop of sour cream.
Another variation would be to add red potato or even sweet potato chunks to the chowder, which I have done before in the past. Simply petite dice the potato and add right after the chicken broth so it has enough time to get tender.
In a large dutch oven over medium-high heat, melt the butter and saute the onion, celery, carrots and garlic, about 5 minutes. Add flour and whisk to combine; cook 1-2 minutes to get the flour taste out. Slowly add the chicken broth, constantly whisking to dissolve all clumps. Season with salt and pepper. Reduce heat to low.
Drain the can of white beans and one can of corn, run under water in a colander and drain. Add to chowder mixture and stir. Drain and rinse the other can of corn. In a food processor, add the corn, cornstarch and 2-4 tablespoons of milk; pulse until creamy (you are essentially making creamed corn here). Add the creamed corn and the remaining milk to the chowder mixture and stir. Simmer on low another 10-20 minutes until thick and bubbly.
Serve with shredded cheddar cheese and a dollop of sour cream.
Another variation would be to add red potato or even sweet potato chunks to the chowder, which I have done before in the past. Simply petite dice the potato and add right after the chicken broth so it has enough time to get tender.
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