Chef's Secret
MARCHETTI’S CORN CHOWDER
01:00 AM EST on Wednesday, December 10, 2008

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
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