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Confetti Corn Chowder
Nb persons: 0
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Source: Jean Porrett
| 1 oz | butter |
| 1 large | onion, chopped |
| 1 small | red pepper, diced |
| 1 lb | potatoes, diced |
| 1 oz | flour |
| 1 ½ cups | chicken stock |
| 6 oz | frozen sweet corn, thawed |
| 8 oz | chopped cooked ham |
| ¾ cup | cream |
| ½ tsp | salt |
| Ground white pepper | |
| 3 Tbsp | chopped fresh parsley |
Directions:
Melt butter over medium heat in a Dutch oven.
Add onion, red pepper and potatoes.
Sauté for 5 minutes stirring occasionally.
Reduce heat.
Sprinkle flour over vegetables, stir and cook 1 minute.
Gradually add chicken stock, bring to a boil stirring frequently.
Reduce heat and simmer for about 10 minutes.
Add ham, corn, cream, parsley, salt and pepper.
Simmer for an additional 10 minutes until potatoes are tender.
Spoon into serving bowls and serve with crusty bread.
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