Cooking with Judith

Corn Chowder Delight

Ideal with the fresh summer corn … or hit the large frozen bag in your grocery story or at Costco. This is for those who love corn—count me in. I always make a big batch and freeze for a I’m not cooking tonight … I’m tired tonight … It’s cold outside … Comfort food today please! This was inspired by my Heart Sister Glenda. Hint: prep all veggies before starting.

Serves 10 to 12

ingredients

1 stick of butter (equals ½ C)

5 T flour

1 large onion

4-6 celery stalks, cut in slices

4 C russet potatoes, peeled and chopped

4 C frozen corn. Do not use canned corn.

2 red bell peppers, chopped

1 can Ortega chilis, diced If you like a bit more kick, another can

4 T sugar

4 tsp salt

1½ tsp pepper

6 C Half and Half. Don’t use milk.

2 avocados. Cut up for topping at serving

putting it all together

Melt butter, add flour and whisk—add onion whisk together in large pot. Add and celery and saute under low heat for around 5 minutes.

Bring all ingredients together in big pot. Simmer for 30-40 minutes until potatoes are tender.

Add Half and Half. Only add until soup is hot and thickens—usually less than 15 minutes.

I like to add a fried onion mix as a topping, for added crunch. Melt butter in frying pan, add onions and celery. Sauté until crunch.

Add a salad and favorite biscuit—like Red Lobster’s—or bread for dipping. I like a sourdough bread.

Top with avocado small chunks to serve.