Corn Chowder
Ingredients:
| 4 ea | Corn on Cob |
| .5 ea | Onion |
| 1 cup | Heavy Cream |
| 1 ea | Bay Leaf |
| 1 tbsp | Flour |
| 2 oz | White Wine |
| 1 ea | Russet Potato, diced |
| 2 cup | Chicken Stock |
| 1 tsp | Thyme |
| 1 tbsp | Oil |
| Salt and White Pepper, to taste |
- Clean corn and remove from cob.
- Heat up soup or sauce pot and add the oil. When the oil is hot add the onions.
- Sauté the onions until clear then add the flour and cook slowly over a low heat for 10 minutes, stirring to prevent burning.
- Add the chicken stock and white wine. Add the potatoes, thyme and baby leaf and simmer until the potatoes are ¾ of the way cooked.
- Add the cream and bring back to a boil and season with the salt and pepper.