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.
In a large soup or stock pan melt butter and add onion, cook, stirring until onion is translucent, approximately two minutes.
Add Sherry and cook for two minutes until alcohol is cooked off and you are left with the sweet taste only.
Add Bay Leaf, Corn and brown sugar. Stir well.
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.
Add nutmeg, black pepper and salt.
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.
Turn off, add salt to taste. Garnish with cut scallions.
Ingredients
Directions
In a large soup or stock pan melt butter and add onion, cook, stirring until onion is translucent, approximately two minutes.
Add Sherry and cook for two minutes until alcohol is cooked off and you are left with the sweet taste only.
Add Bay Leaf, Corn and brown sugar. Stir well.
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.
Add nutmeg, black pepper and salt.
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.
Turn off, add salt to taste. Garnish with cut scallions.