MARCHETTI’S CORN CHOWDER

3 16-ounce bags of frozen corn, divided use

1/2 pound margarine (2 sticks)

1/2 cup flour

8-10 small red bliss potatoes (diced)

2 tablespoons of olive oil

1 large clove garlic, minced fine

1/2 cup diced celery

1/2 cup diced onions

1 16-ounce can of chicken broth

Small pinch of crushed pepper

Salt and pepper to taste

2 tablespoons of Cajun spice

1 stick unsalted butter

1 1/2 quarts of light cream

Take 1 1/2 bags of corn, defrost and pulse in food processor for 15 seconds (set aside).

In a saute pan, melt margarine, add flour, whisking to make a roux. Cook for 5-10 minutes on low heat, stirring occasionally.

In a small stock pot, blanch red bliss potatoes, cool and set aside.

In large stockpot, put in olive oil and minced garlic. On medium-high heat, sauté celery and onion until fork tender. Add chicken broth, crushed pepper, salt and pepper to taste and Cajun spice. Bring to a boil. Slowly add roux to thicken. Add stick of butter, with pureed corn, and the other 1 1/2 bags of corn. Add light cream with blanched potatoes, let simmer 10-15 minutes, stirring occasionally.

Makes 6 servings