Chef Carlton Brooks is the chapter President for the American Culinary Federation of Arizona (ACFAZ), an inspiring teacher and mentor for the kids at the East Valley Technical Institute in Mesa, and a dear friend of Into the Soup. Try out his Corn Chowder.

Ingredients

  • 3 bacon slices, diced
  • 1/2 onion, medium, diced
  • 1 celeray stalk, small diced
  • 1/4 cup leeks, small diced
  • 1 potato large, medium diced
  • 4 cup chicken veloute (make a bechemel but substitute stock for the milk – fish, beef, or chicken)
  • 1 cup heavy cream
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoon thyme
  • 1 1/4 cups corn
  1. In a saucepan, saute the bacon until almost crisp. Turn the heat down low and sweat the onions, celery and leeks until soft, about 10 minutes.
  2. Do not brown the vegetables.
  3. Add veloute and the potatoes.
  4. Simmer until potatoes are tender.
  5. Add the thyme, corn and cream. Bring to a boil and season with salt and pepper.
  6. Add the chopped parsley and mix.

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