Krocks In The Kitchen Corn Chowder

Add 3 cups of corn kernels.

Krocks in the kitchen corn chowder. Watch the video tutorial above and you will be a pro in no time. Chop garlic onion and jalapeno and sautee for about 5 minutes stirring occasionally. Just bring it to a simmer and take it straight off the heat.

Purée half of the corn w a bit of the stock. Pour in the wine bring to a boil and cook for 5 minutes or until the liquid has. Add the sweetcorn leek and mushrooms and cook for 8 minutes stirring frequently until softened.

Add onion cooking and stirring until the onion starts to brown. Add it to the pot. Then cut the corn off the cob carefully.

You will love the rich and creamy texture paired with the tender. When the vegetables have just begun to soften add in the thyme and sprinkle in the flour stirring until it has disappeared. Remove from the pan and set aside.

Bring to a boil then simmer for about an hour. Simmer for 8-10 minutes. Strain the stock and discard the solids.

Pour into the pan and add remaining milk corn potato green chilies and salt. Adjust heat to keep from boiling. If you like your chowder on the thicker side like I do you can thicken it with a bit of cornstarch as stated in the recipe.