Chef Jack's Corn Chowder
Total Time: 30 minutes Yield: 8 to 10 servings
Level: Easy Cuisine: Southern American
Melt 1 stick of butter in a large saucepan 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. More »
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For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder
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