steaming bowl of creamy chowder filled with corn is always
welcome on a cold winter's day. You may wish to substitute canned mixed vegetables. The first time I made this
my husband said: “Make this again!”
finely chopped yellow onion
tablespoons chicken base
4 cups water
3 dried bay
tablespoon dried parsley
teaspoon freshly ground Tellicherry peppercorns
teaspoon ground coriander seeds
¼-ounce) cans sweet whole kernel corn, drained
In a 6-quart Dutch oven or heavy based stock pot, melt
medium heat. Fry the onions until translucent.
2. Use a whisk to
stir the flour into the onions. Whisk in the
base, water and milk.
3. Add the bay
leaves, parsley, pepper, coriander and corn.
4. Cook just until
the chowder has thickened. Remove bay leaves