Here’s another great holiday story from Chef Michael Mech!
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.
With the perfect find from our adventure standing tall and the soup steaming hot, we would all talk about another Christmas tradition accomplished with great success and joy. To this day I keep the tradition alive, making corn chowder for the same heartfelt occasion. I highly recommend you add it to your family tree adventure this year!
- 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
- 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.