Corn Chowder

• 2 Tbsp. unsalted butter
• 8 oz. kielbasa, chopped
• 1 medium onion, chopped
• 4 ribs celery, including the leaves, chopped
• 2 lb. unpeeled red potatoes, chopped
• 2 qt. (or more) chicken stock
• 24 oz. frozen Shoe Peg corn or kernels from 5 ears of corn
• 4 c. half and half
• 1/4 c. unsalted butter
• 1/2 c. flour
• salt and pepper to taste
• 1/2 c. chopped fresh parsley

1. Melt 2 tablespoons butter in a Dutch oven.
2. Add the sausage, onion and celery.
3. Saut until the vegetables are tender.
4. Add the potatoes.
5. Add enough water or chicken stock to cover completely. Simmer, covered, for 8 to 10 minutes.
6. Add the corn and stir to mix.
7. Simmer, covered, for 10 minutes.
8. Add the half and half. Cook until almost at the boiling point.
9. Melt 1/4 cup butter in a small skillet.
10. Add the flour.
11. Cook until smooth, stirring constantly.
12. Whisk the flour mixture (roux) into the chowder.
13. Cook over medium-high heat until thickened.
14. Season with salt and pepper.
15. Serve in individual bowls or a tureen.
16. Sprinkle with the parsley.
17. Serve with Fried Tortilla Strips, if desired.
18. Yield:
19. 4 to 6 servings.

unsalted butter, kielbasa, onion, celery, unpeeled red potatoes, chicken, frozen shoe peg corn, unsalted butter, flour, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96624 (may not work)