Our family enjoyed part of our summer vacation in Lancaster, PA. We enjoyed Dutch Wonderland, outlet shopping, a buggy ride, long country drives on winding roads, and Amish cuisine at its best. Dishing out the ultimate comfort food the restaurants serving this amazing cuisine strive to tickle your taste buds, warm your belly and your heart. Since childhood one of my all time favorite Pennsylvania Dutch dishes has been corn chowder. Being thick, creamy, and hearty is what this corn chowder is all about! I have done my best to recreate this heart warming comfort food for my family!
- 1 large onion- diced
- 1½ cups carrots- diced
- 1½ cups celery- diced
- 2 Tablespoons garlic-minced
- ¼ cup fresh parsley- chopped
- 1 stick plus 2 Tablespoons butter
- 1 cup flour
- 6 cups chicken or vegetable stock
- 6 cups fresh corn
- 4 potatoes-any type-diced
- 16 ounce- container whipping cream
- salt and pepper to taste
- Saute diced onion, carrots, celery, and minced garlic in 2 Tablespoons of butter. Stir in parsley as veggies become softer.
- When veggies are soft add 6 cups of stock and corn. Simmer together on low heat for 20 minutes.
- Make a roux of 1 cup flour and 1 stick of butter. How do you make a roux? In a small pot on low heat, place the butter and flour and stir together until it makes a thick paste.
- Slowly add the roux to the stock mixture. Stir until the roux has melted into the stock mixture making it a thick, creamy consistency. Allow to simmer together for 15 minutes.
- Add the whipping cream and stir together for a creamy, thick corn chowder. Simmer together for another 10 minutes. Top with fresh parsley, cheddar cheese, and crumbled bacon. Serve alongside biscuits! Enjoy 🙂
- **You can continue to simmer chowder on low heat until you reach your desired consistency and flavor.*
In the midst of the corn field was this buggy and I couldn’t resist taking a picture!