Corn Chowder - cooking recipe

Ingredients

2 Tbsp. unsalted butter
8 oz. kielbasa, chopped
1 medium onion, chopped
4 ribs celery, including the leaves, chopped
2 lb. unpeeled red potatoes, chopped
2 qt. (or more) chicken stock
24 oz. frozen Shoe Peg corn or kernels from 5 ears of corn
4 c. half and half
1/4 c. unsalted butter
1/2 c. flour
salt and pepper to taste
1/2 c. chopped fresh parsley

Preparation

Melt 2 tablespoons butter in a Dutch oven.
Add the sausage, onion and celery.
Saut until the vegetables are tender.
Add the potatoes.
Add enough water or chicken stock to cover completely. Simmer, covered, for 8 to 10 minutes.
Add the corn and stir to mix.
Simmer, covered, for 10 minutes.
Add the half and half. Cook until almost at the boiling point.
Melt 1/4 cup butter in a small skillet.
Add the flour.
Cook until smooth, stirring constantly.
Whisk the flour mixture (roux) into the chowder.
Cook over medium-high heat until thickened.
Season with salt and pepper.
Serve in individual bowls or a tureen.
Sprinkle with the parsley.
Serve with Fried Tortilla Strips, if desired.
Yield:
4 to 6 servings.