Creamy Corn Chowder
Make a HUGE pot of corn chowder
1 cup Butter
1 cup flour
4 cups chicken broth
2 cup milk
2 (15oz) cans of diced potatoes
2 (14.5oz) cans of sliced carrots
6oz diced mushrooms
29 oz can of whole kernel corn
2 (14.15oz) cans of creamed corn
1/8 teaspoon of salt
1/8 teaspoon of pepper
In a large stock pot melt 1 cup of butter over medium- high heat. All of the vegetables EXCEPT the corn.
Cook the vegetables in the butter for about 10 minutes. Stir every once in a while.
Add in the flour and mix well, this should make it very very thick.
Turn the heat down to medium and cook for about 2 minutes, whisking as it cooks.
Pour in the chicken broth, milk, the whole corn kernels and creamed corn.
Bring to a boil and cook for 5 minutes while stirring.
Stir in the salt and pepper.
Lower the heat to a low simmer and simmer the chowder for 45 minutes, un-covered.