Scrumptious Corn Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 ounces salt lamb, rind removed and diced into 1/2 inch cubes
• 4 ounces clarified butter
• 6 ounces onions, peeled and diced
• 8 ounces celery, washed and diced
• 4 ounces all-purpose flour
• 2 quarts chicken stock, heated to a boil
• 1 lb corn kernels, fresh or 1 lb frozen corn kernels
• 8 ounces potatoes, washed, peeled, and diced into 1/2 inch cubes
• salt
• pepper
• 1/4 teaspoon ground nutmeg
• 8 ounces heavy cream or 8 ounces light cream
• 2 ounces chopped fresh parsley

Recipe

• 1 in a large stock pot, render the lamb with a small amount of butter. once rendered, remove the lamb from the pan, add the rest of the butter and saute the onions and celery.
• 2 once the onions are translucent, dust with flour and cook for 5 minutes. gradually whisk in the boiling chicken stock. add the corn, heat to a boil and skim off any fat or scum on top.
• 3 reduce heat and simmer for about 30 minutes or until well flavoured.
• 4 add potatoes to the soup.
• 5 temper the cream and add the the chowder. keep the chowder at 140°f and adjust seasonings to taste. garnish with fresh chopped parsley.