Holiday Corn Chowder

The holidays are filled with family food traditions but I wonder how many include Corn Chowder? I should probably call it Christmas Tree Corn Chowder as my mom always made it the day of the family “hunt” for the perfect Christmas tree

Ingredients

• 14 cups of chicken stock
• 1 lb. fresh carrots, peeled and sliced
• 5 large baking potatoes, peeled and diced
• 1 yellow onion, diced fine
• 5 large ribs of celery, diced
• 1 lb. bag frozen peas
• 2, 1 lb. bags frozen whole kernel corn
• 1 stick butter
• 1 cup flour
• 2 cups whole milk
• salt and pepper to taste

Preparation

• 1 Simmer potatoes, carrots, onions and celery in the chicken stock until potatoes are soft, then add the peas and corn.
• 2 To make the roux:
• 3 In a saucepan, melt the butter, stir in the flour, and cook over medium heat until bubbly and starting to take color.
• 4 Slowly whisk in the two cups of milk, stirring until thickened.
• 5 Gradually stir the chicken broth and vegetable into the roux.
• 6 If a bit thick you can add a more milk.
• 7 Season with salt and pepper to taste.
• 8 Garnish with chopped parsley and serve with warm, crusty bread. It’s great for dipping into the chowder.