Spicy Corn Chowder
  • 3 stalks celery, diced
  • 2 small onion, diced
  • 3 carrots, diced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1½ teaspoons crushed chilis
  • 5 ears of corn, kernels striped
  • 2 large potatoes, cut into ½ inch dice
  • 1 quart of chicken stock
  • 1 quart half and half
  • 2 tablespoon cornstarch, if necessary
  • chives, garnish
  1. Heat a dutch oven over medium heat and add ¼ cup of butter. When the butter is hot, add the celery, onion, and carrots and cook, stirring often, until they are soft.
  2. Sprinkle ¼ cup of flour over the vegetables and add the crushed chilis. Stir until the flour is well incorporated. Then add corn, potato, and the stock, stirring constantly as you add the stock.
  3. Simmer for 25-30 minutes, or until the potatoes are soft. When you can poke them with a fork, lower the heat and add 1 quart of half and half.
  4. Simmer, uncovered, until the chowder thickens slightly, approximately 25-30 more minutes. If the chowder is not thick enough, mix two tablespoons of corn starch with a little cold water in a separate bowl, then add some of the hot soup to the bowl. Whisk until smooth and add this mixture back to the chowder. Simmer 5-10 more minutes and serve topped with chives.
Recipe by The Taste Edit at https://thetasteedit.com/spicy-corn-chowder/