Corn Chowder 1

Course : Chowders
Serves: 1
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2 quarts chicken stock
1 medium yellow onion -- diced
4 tablespoons butter
4 tablespoons flour
2 cups potatoes -- diced
1 piece bay leaf
2 cups half and half
8 medium fresh corn ears -- scraped from the cob, or 1 bag frozen corn kernels and 1 can creamed corn

Preparation / Directions:

Place the chicken stock in a 6-quart kettle and put it on to heat. In a small pan, saute the onion in the butter just until clear. Stir in the flour and cook for moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half and half and the corn. Bring to a simmer and seaon to taste with salt and pepper. Serve. (You can vary this by adding 1 pound crawfish tail meat, cooked; peeled and cooked shrimp, or diced cooked chicken.)

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