Roux.

So, home, sickly, starving…I made corn chowder.

Or, something very close to corn chowder.

With this stuff.

I was highly medicated, so please pardon the worse than usual photography.

First, I made a roux. Not “Rue” like “rueing the day” or “Rue” from Hunger Games, but “Roux” like high school French class or “La Roux” the band.

K, so…a roux is butter and flour. This is like, unlocking all the secrets of sauce making for you. Melt some butter (Highly medicated, I took no measurements down. So, good luck, muffin. You can do it.) and when it was melted, I added olive oil, because I like the flavor…and garlic…add some flour (I used about two tablespoons of whole wheat) and make sure you add it slowly. You don’t want chunky roux. (It gave me goosebumps just writing that. Just say no to chunky roux)

Roux is the base for almost every french sauce in existence. Those French chefs, they do know how to party.

Then I added a little salt, pepper, two ears of cooked corn, (de-cobbed. Er…um… I don’t know what to call that, but I cut it off of the cob. It was kerneled) and some milk. (About a cup?…sure, that sounds right)

Wow, these pictures really are terrible.

My apologies.

This was all done over low/medium heat. I threw in some cheese and cajun seasoning and let it thicken for a few.

And, yeah. That’s about it.

It was pretty good. Very hearty. Very sweet and spicy. I liked it.