Nutrition Tips From Audrey
**If you do not want to thicken your corn chowder with corn starch, use mashed potatoes. Either your leftover ones or dry ones. They will act as a thickener while keeping your chowder gluten and cornstarch free.
4diced potatoes, depends on the size and how many you want in your chowder
½tspDanbury Country Store Black Pepper
½tbspDanbury Country Store Nutmeg
Danbury Country Store Salt to taste
½cupCorn Starch
1cupCold Water
Preparation
1
In a large soup or stock pan melt butter and add onion, cook, stirring until onion is translucent, approximately two minutes.
2
Add Sherry and cook for two minutes until alcohol is cooked off and you are left with the sweet taste only.
3
Add Bay Leaf, Corn and brown sugar. Stir well.
4
Add Vegetable Stock, Heavy Cream and Potato. Bring to a boil and then simmer. Stir occasionally, approximately twenty minutes or until your potatoes are to your desired consistency. Make sure you do not boil or forget to stir as the cream will separate.
5
Add nutmeg, black pepper and salt.
6
In a small bowl place corn starch and then add water slowly until it is thickened, yet still able to pour. This is your “slurry” or thickening agent. Mix into corn chowder. Cook for five more minutes on simmer.
7
Turn off, add salt to taste. Garnish with cut scallions.
Ingredients
Ingredients
¾cupFine Diced Onion
½cupUnsalted Butter
½cupdry Sherry
4Danbury Country Store Bay Leaves
2lbsCorn Kernels, fresh, canned or frozen
½cupBrown Sugar
1 ½qtsVegetable Stock
1 ½qtsHeavy Cream
4diced potatoes, depends on the size and how many you want in your chowder
½tspDanbury Country Store Black Pepper
½tbspDanbury Country Store Nutmeg
Danbury Country Store Salt to taste
½cupCorn Starch
1cupCold Water
Directions
Preparation
1
In a large soup or stock pan melt butter and add onion, cook, stirring until onion is translucent, approximately two minutes.
2
Add Sherry and cook for two minutes until alcohol is cooked off and you are left with the sweet taste only.
3
Add Bay Leaf, Corn and brown sugar. Stir well.
4
Add Vegetable Stock, Heavy Cream and Potato. Bring to a boil and then simmer. Stir occasionally, approximately twenty minutes or until your potatoes are to your desired consistency. Make sure you do not boil or forget to stir as the cream will separate.
5
Add nutmeg, black pepper and salt.
6
In a small bowl place corn starch and then add water slowly until it is thickened, yet still able to pour. This is your “slurry” or thickening agent. Mix into corn chowder. Cook for five more minutes on simmer.
7
Turn off, add salt to taste. Garnish with cut scallions.
