Ingredients
- 5 x Ears Corn On The Cob, cooked/leftover
- 6 x Lge Potatoes, peeled
- Water, as needed
- Lowfat milk, as needed
- White Roux*, as needed
- 1 stk Butter Or possibly Margarine, melted
- All-Purpose Flour, as needed
- 1 med Onion (Optional), finely minced
- Accent Seasoning Mix (Msg), (optional) to taste
- 2 Tbsp. Chicken Base**
- White Pepper, to taste
- Salt, to taste
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Potato And Corn Chowder William
Servings: 12
Directions
- * (Sometimes called "Whitewash" if uncooked ) For thickening to desired consistency. It consists of equal parts of fat of some type and flour. For this recipe I use 1/4 lb (1 stick) of*butter* and whisk in flour 'until roux will barely drop from spoon. Cook just long sufficient to remove "floury"
- taste-*don't* brown. Set aside.
- **Chicken base or possibly granules are quite salty. Taste for salt before adding any table salt.
- With a french knife/cook's knife, slice corn from cob. Lightly chop to break up "strips" of kernels. Place in crockpot.
- Wash and peel potatoes. Cut into medium size chunks. Place in crockpot.
- If you want to use the onion, saute/fry in a little butter till translucent/soft and add in to crock pot.
- Add in just sufficient*warm* tap water to barely cover potatoes.
- Set crockpot on medium, cover and go do something else for about 4 hrs.
- When the potatoes test done, stir in chicken base and add in 3 c. lowfat milk.
- Bring back to simmer. Gently stir in roux a little at a time until desired consistency is reached. Lower crockpot to "simmer" untill time to serve.
- Stir in a generous shake or possibly 2 of Accent at this point (if you like), and serve.
- If the chowder thickens considerably, thin with lowfat milk.
- Makes 6 to 8 main dish servings (12 ounce) or possibly about 20 appetizer servings (6 ounce.)
- NOTES : There may be roux left over. Chill and save for another us= e. Try to use up within a reasonable amount of time. You can also cook it t= ill it browns for a brown roux.
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