- 1 cup butter
- 1 small onion, diced
- 1 small carrot, finely diced
- 4 potatoes, diced
- ½ cup all–purpose flour
- 3 cups frozen white corn kernels
- 3 cups chicken stock
- 2 cups half-and-half
- Salt and pepper
Melt butter in nonstick CanCooker Junior or Companion over medium low heat.
Add potatoes, onions, carrots, and sauté for 2 minutes. Add flour to make a roux and cook until lightly browned.
Add corn and chicken stock and bring to a boil (make sure you whisk roux to prevent clumping). Simmer for 25 minutes. Take off the heat and let stand 5 -10 minutes. Mixture should become very thick. Gently stir in half-and-half, salt, and pepper.
If desired, top with cooked bacon, scallions, and cheese.