Potato & Corn Chowder

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

1/2 cup butter
2 cups potato, cut into ½” cubes
1 cup corn kernels, frozen
1 medium onion, diced
1 small carrot, finely diced
2 small celery stalks, diced
1 clove garlic, minced
½ cup all-purpose flour
4 cups chicken stock, hot
1 cup whipping cream, warmed
Pinch ground nutmeg
Pinch crushed red chillies
Salt and pepper

Melt butter in a large saucepan over medium heat. Add the potatoes, corn, onion, carrot, celery, and garlic; sauté until the onion is translucent. Add the flour and stir to make a roux. Cook for about another minute, then turn off heat. Add hot stock to roux a little at a time, stirring thoroughly after each addition to ensure there are no lumps. Once all the liquid is added, turn on the heat and stir until the soup thickens. Add cream and simmer gently for 10 minutes. Add spices and season to taste