> Corn chowder
> Fox 6 recipe January 7, 2010
> Chef Franklin Biggs
> 3 TB oil
> 1 tsp thyme (optional)
> 1 cup ham, diced (optional)
> 1 cup onion, peeled and diced
> 1 cup celery, peeled and diced
> 1 cup white wine
> 6 cups chicken broth
> 3 cups frozen corn
> 2 cups diced, cooked potatoes
> ¼ cup corn starch, diluted in 3 TB water
> to taste salt and pepper
> 2 cups heavy cream
> If using ham, sauté the ham and thyme lightly in the oil.
> Add the onion and celery, saute until soft
> Deglaze with the wine, reduce by 2/3.
> Add the chicken broth, corn, and potatoes.
> Bring to a boil and simmer for 5 minutes.
> Thicken with the corn starch, using more if necessary.
> Season to taste.
> Add the cream and adjust seasoning and thickness.
Good Day Cooking - January 8, 2009