Natchez Chowder

• 1 tbsp Olive Oil
• ½ cup Yellow Onions – ¼” diced
• 3 cups Water
• 1 ¼ lb Potatoes – ¼” diced
• 1 tbsp Roasted Garlic
• 1 cup Yellow Corn
• 2 cups Heavy Whipping Cream (half & half can be substituted)
• ½ cup Liquid Roux
• 1 tbsp Salt (or to taste)
• ½ tsp Ground Black Pepper
• 1 tbsp Lemon Thyme – Chopped
• 3 cups Asparagus Puree

In sauce pan, saute onions in oil until soft. Add roasted garlic and stir to combine. Add all remaining ingredients except the liquid roux, thyme, and asparagus puree. Return to boil and add roux and thyme. Simmer 5 minutes. Remove from heat and add asparagus puree. Whisk well to blend.

ASPARAGUS PUREE

• 2.5 cups Cooked Asparagus Stalks (can save tips for garnish)
• 1 cup Half & Half

Place asparagus stalks in blender with half & half and puree until smooth. Strain through a china strainer, pressing all liquid through with the back of a spoon.

LIQUID ROUX

To make a liquid roux, first make a roux by melting of equal parts butter and flour in a skillet. For this recipe try melting 3 tbsp butter then add 3 tbsp flour, keep stirring it will quickly to form a paste, stir to remove all lump, and do not brown too dark. Remove from heat and stir in 1/3 cup of water or milk.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.