Corn Chowder

Chowder is one of my favorite comfort foods...I like to serve it in a sourdough bread bowl that has been lightly toasted in the oven...garnish with paprika and parsley.

STEP 1:
½ c. vegetable or chicken stock
2 T. butter
2 celery stalks, chopped
1 large onion chopped

put butter in pot and add celery, gradually adding stock till reduced and avoid burning. Add onion half way through.

STEP 2:
2 cups cream (single)
1 cup milk
1 tsp salt
¼ tsp pepper
1 tsp paprika

Add to celery/onion mixture

STEP 3:
In separate pot, make a roux:

2 T butter
about ¼ c. flour (approx. 4 Tbsp.)
1 cup milk

melt butter, add flour and stir till a paste forms. then add milk slowly and stir till thick and creamy. add mixture to soup to thicken.

2-3 tsp parsley flakes (or fresh parsley, chopped)
1 can corn (i like to use fresh corn cut from the cob)
1 cup chopped potato

Add last ingredients. Keep soup on low heat and let thicken for up to an hour till thick and delicious! Add cooked lobster meat at last minute and stir. Let simmer for at least 10 minutes with lobster in it.

VARIATIONS:

vegan: vegetable stock, plain soymilk and vegan margarine/butter equivalent or canola oil
seafood lovers: add chunks of cooked lobster meat, white fish or salmon