Corn & Potato Chowder

Makes 8-10 servings (86 ounces)

Ingredients:

24 oz. (3C) reduced sodium chicken stock
10 oz. (2 C) half-and-half
24 oz. (3C) white corn kernels, fresh or frozen
2-1/2 oz. (1/2 C) all-purpose flour
1   clove garlic, minced
2 oz. (1) celery stalk, diced
4 oz. (1) carrot, finely diced
4 oz. (1) onion, diced
1-1/2 oz. (3T) unsalted butter
Salt and pepper to taste

Optional Garnish:

Cheddar-Jack cheese

Crumbled crispy bacon

Green onion tops-finely sliced

Directions:

Melt butter in a large skillet over medium heat.  Add the onion, carrot, celery, and garlic, and saute for 2 minutes.  Add the flour and stir to make a roux.  Cook until the roux is lightly browned; set aside to cool to room temperature.  Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil.  Simmer for 10 minutes.  Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it doesn't lump.  Return the skillet to the heat and bring to a boil.  The mixture should become very thick.  In a small saucepan, gently heat the half-and-half, then stir it into the corn mixture.  Add salt and pepper to taste. 

Serve hot and garnish to suit.