Ever since trying the Red Fawn’s (banquet hall in Allen Park) corn chowder years ago, I have been in love. My mom and I have been searching for a similar flavor, but have been unsuccessful. Over the weekend I attempted to recreate it and although it wasn’t the same, it still turned out pretty good.
4-5 ears of corn (remove corn from cob)
3 bunches of green onions
1/4 cup flour
4 tablespoons of butter
1/2 diced red pepper
1/2 diced white onion
3 cups milk or heavy cream
Start by making a roux (mixture of flour and butter):
Melt butter and whisk in flour in a pot. Cook for about 5 min with a pinch of salt and pepper (this will cook out the flour taste).
Add milk or heavy cream and stir on medium heat until thickened (I used milk since I had it on hand).
Once desired thickness is achieved, turn on low heat.
In a saute pan, add corn, white onions, and red pepper. Saute until browned for extra flavor (Add less corn if you’re like Tee and don’t want it to be overpowering).
Add mixture and green onions to chowder base and cook for about 25 min on low heat until the flavors marry, stirring occasionally.
Add tortilla strips, crackers, or croutons for that finishing touch and added crunch. Enjoy!