Big Game Eats: Corn Chowder

I'll be straight with you: I couldn't care less which team actually wins on Sunday. I watch the Super Bowl for two reasons--commercials and party food. I welcome any chance to make and consume party food in excess. Get your big game party on with this amazing recipe courtesy of our amazing Traffic Director, Tiffany (Hey, girl, hey!).

Tiffany has a recipe blog which I have been aggressively stalking since she shared her to-die-for red velvet recipe with me. In my intercreeping, I came across this recipe for Corn Chowder. I'm whipping up a batch of this tomorrow--it will be the perfect addition to our big game grub. Tiff's recipe is as follows:

Corn Chowder

• 1 cup butter
• 1 onion diced
• 3 carrots chopped
• 3 celery stalks chopped
• 3 cloves garlic minced
• 1/2 cup flour
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 tablespoons fresh parsley chopped
• 1/2 cup chopped green onions
• 3 cups white corn kernels, frozen
• 4 potatoes cooked and cut into medium sized pieces
• 3 cups chicken stock
• 2 cups heavy cream
• Pinch ground nutmeg
• Salt and pepper to taste
• Small package of bacon cooked and chopped
• 1/2 cup or more shredded cheddar cheese

1. Melt 1 stick butter in large skillet and add onion, carrots, celery and garlic and saute until onions are transparent.

2. Add the flour whisking to make roux and cook until browned slightly. Set aside

3. Cook corn in large pot with stock for 10 minutes, add the onion mixture in with the corn and stock and mix thoroughly, heat and bring to a boil.

4. Stir the cream into the corn mixture and add nutmeg, salt and pepper to taste, parsley, bacon, thyme and oregano, lastly add green onions making sure not to over beat the mixture and bruise the green onions.

5. Cut in remaining butter and allow to sit for at least 5 minutes to thicken the sauce and combine all the spices.

6. Top with cheese