Corn Chowder III

By Yankee Magazine

Sep 18 2007

Carrots and pimiento add pizzazz.


Serves 6-8


2 large carrots, peeled and grated
1 cup chicken stock
1 quart milk
2 cups (16-ounce can) cream-style corn, or 1-1/2 cups fresh corn and 1/2 cup heavy cream
3 canned pimientos finely chopped
2 tablespoons butter
2 tablespoons minced onion
2 tablespoons flour
Salt and pepper to taste


Combine carrots and stock in large saucepan and simmer, uncovered, 5 minutes. Add 3 cups milk, corn, and pimientos and heat. Melt butter in soup kettle. Sauté onion until tender. Sprinkle with flour and slowly add remaining 1 cup milk, stirring with whisk until mixture is smooth. Cook over low heat until thickened. Gradually add carrots and corn mixture, stir, season with salt and pepper, and heat thoroughly. Do not boil.