Corn Chowder

Here in Colorado we look forward to Palisade Peaches and Olathe corn. We get both at the height of the season and can those peaches and freeze that corn. While we are still a little while from both being at the height of the season this is a winter time favorite that I make with that frozen corn. I am finishing up the last couple of packages so looking forward to fresh right around the corner. This is very simple but when the corn is this good and sweet it does not take much to make a wonderful soup.

---

Corn Chowder

4 tablespoons of unsalted butter

1/2 cup of white onion, diced

1 clove of garlic, minced

3 tablespoons of flour

1 cup of stock (pheasant, chicken or vegetable)

1 cup of milk

1 quart of frozen corn, defrosted

melt the butter in a sauce pan over medium heat. Add the onions and garlic and cook until the onions are translucence. Add the flour to make a nice rue stirring for 2 minutes just enough to slightly brown the flour and cook the raw out of it. Add the stock, milk and corn. Season well with salt and pepper. Turn down to medium low and let thicken until a nice chowder consistency usually around 20 minutes.