This week’s recipe is a wonderful soup my niece Amanda Huggins makes. It will feed a crowd!

CORN CHOWDER
This makes 7 quarts of chowder! Feel free to adjust for a smaller crowd!
2 1/2 pounds frozen white corn kernels (or fresh if you have it)
1 42 oz. box chicken stock (low sodium) + more if you need to adjust consistency
1 quart half and half
6 tbsp butter + 6 tbsp flour (roux…thickening agent)
4 large sweet onions (finely diced)
2 russet potatoes (peeled and 1/4 inch dice)
8 oz. block cream cheese
4 oz. grated sharp white cheddar cheese (half block) (feel free to add more if you love cheese!)
2 finely diced chipotle peppers in adobo sauce (remove seeds)
1 4 oz. can diced green chili’s
Cavenger’s Seasoning & Nature’s Seasoning to Taste
Salt & Cracked Black Pepper ( to taste)
Pinch of Cayenne Pepper

Boil diced potatoes for 15-20 minutes then drain. Meanwhile, in a large stock pot, sauté onions in EVOO until translucent. Make roux in small frying pan by melting butter and adding flour to create a paste. Cook on medium low for 2-3 minutes. Add roux to cooked onions then pour in chicken stock and half and half. Then add remaining ingredients including corn, drained potatoes, cream cheese, white cheddar, chipotle peppers, green chiles, and seasoning to taste. Simmer on medium, stirring occasionally, for 30 minutes. Serve with corn muffins and enjoy!