|
| |
Original Recipe Fleetwood Diner Corn Chowder
by Mark Hodesh
- 1 #10 can of corn
- 1/4 lb butter
- 1 lg onion, chopped
- 3 ribs celery, chopped
- 1/2 cup flour
- 2 qt half-and-half
- 2 cups chicken stock
- 1 T. marjoram, dry
- 1 T. thyme, dry
OR (not original recipe, but better)
- 1/4 cup marjoram, fresh
- 1/4 cup thyme, fresh
- In a heavy 8qt or larger pot, sweat the onion and celery in butter until soft.
- Add flour and stir constantly until the flour taste is gone, ~3-5 minutes.
- Add the rest of the ingredients all at once and bring the mixture to a simmer until it thickens.
- For thicker soup, add 1/4 cup roux bit by bit at a simmer. (roux: 1/4 cup butter and 1/4 cup flour cooked over low heat until nut-brown)
|
|
|
|
