Homemade Soups and Stews
Classic Corn Chowder
Any creamed soup can be made in the same way: Cream of Pea Soup, Cream of Potato Soup, Cream of Celery Soup... Just omit the corn or adjust the amount, and add more of the Main vegetable (peas, potatoes, carrots, celery). Also, if a vegetable is canned, not fresh, add it after the raw vegetables have cooked. Always heat the soup thoroughly before adding the butter/flour/milk.
Serves about 8.
- 1/2 lb. bacon, chopped
- 1 large onion, peeled and chopped
- 4 celery stalks, diced
- 3 large carrots, peeled and diced
- 2 large potatos, peeled and diced
- 1 10 oz. cans cream-style corn
- 1 10 oz. can nibblets corn
- 4 cups chicken stock or water to cover
- 2 cups milk, heated
- 1/4 - 1/2 lb. butter (not margarine)
- 1/4 cup all-purpose flour
- Salt and pepper
Put onion, celery, carrots and potatoes, salt and pepper, into a large pot and cover with the chicken broth. Add water if necessary. Bring to a boil and reduce heat to medium-low. Cook for about 30-50 minutes or until the vegetables are tender.
Meanwhile, in a large skillet, cook the bacon until it's nice and crisp. Drain it on paper towels.
Once the vegetables are cooked, add the bacon and corn to the vegetables. Melt the butter in the same skillet you fried the bacon in. Be careful not to brown it. Remove from the heat and with your wire whip, slowly whisk in the flour, mixing well.
Return the skillet to the stove and thicken the flour over low heat, whisking continuously to avoid lumps and burning. Very slowly, whisk in the HOT milk -- gradually. If you add the milk too fast, you could make lumps. Heat and stir until creamy smooth and thickened (consistency of gravy), whisking continuously. Remove from heat and slowly add the butter/milk mixture to the hot vegetables, stirring the soup constantly. Continue to cook the soup over a medium-low setting until the soup is almost to a boil (about 10-15 minutes). DO NOT BOIL! You will curdle the milk.
Remove from heat, adjust seasoning, stir well and serve immediately.
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