Ingredients:
3 stalks celery diced
2 small onions, diced
3 carrots, diced
1/4 cup butter (half stick)
1/4 cup all-purpose flour
1 1/2 teaspoons crushed chili
5 ears of corm, kernels stripped
2 large potatoes cut into 1/2 inch dice
1 quart of chicken stock
1 quart half and half
2 tablespoons cornstarch, if necessary
chives for garnish
Note: I usually include 1 or 2 poblanos, diced small and 1 red bell pepper diced medium and omit the chili flakes.
Instructions
Heat a dutch oven over medium heat and add a 1/4 cup of butter. When the butter is hot, add the celery, onions and carrots and cook stirring often until they are soft.
Sprinkle 1/4 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.
Simmer for 25-30 minutes, or until the potatoes are soft. When you can poke them with a fork lower the heat and add the half and half.
Simmer uncovered until the chowder thickens slightly, approximately 25-30 more minutes. If the chowder is not thick enough mix 2 tablespoons of cornstarch 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.
Serve topped with chives.
-Donna Peters
from /www.thetastesf.com