corn chowda

3 tablespoons olive oil |||| 1/4 of a large white onion, finely chopped |||| 1/2 cup chopped celery |||| 1/2 of a large green pepper, seeds and membrane removed, finely chopped |||| 1 cup diced pared raw potatoes |||| 2 cups water |||| 1/2 teaspoon paprika |||| 1/2 of a bay leaf |||| 1/2 teaspoon crushed red pepper flakes |||| 3 tablespoons flour |||| 2 cups of milk |||| 1 can creamed corn |||| 2 cups whole kernel corn |||| salt and pepper to taste

1. Saute onion, celery and green pepper in olive oil.

2. When vegetables are golden brown add potatoes, water, spices and simmer until tender (about 45 minutes.)

3. After the potatoes are tender, bring the mixture to the boiling point, and then add the flour, 1/2 cup of milk and creamed corn.

4. Let it summer for 5 minutes then add the additional 1 1/2 cups of milk and the whole kernel corn. Heat thoroughly, but do not let the soup boil.

 

For my tips and recipe reviews click here . . .

If you saute the vegetables in the bottom of a large pot (big enough to hold about 5-6 cups of liquid) then you can save yourself from cleaning a seperate pot. Just saute the veggies in the same pot that you plan on cooking the soup in.

Use fresh corn if you have it, but frozen whole kernel works just as well. If you use fresh corn, boil the ears first then vut the kernels off the cob.

I used 1% milk because that’s what we had in the fridge. If you want richer texture use whole milk or cream.

If you want a chunky soup, cut the potatoes into bite-sized cubes and avoid mashing the potatoes when stirring the soup. If you want a creamier, less chunky soup, slightly mash the potatoes in the pot with a fork after they are tender but before adding the milk and the corn.

You could also add some chicken to the recipe to make it heartier. Just add some pre-cooked bite-sized chicken pieces to the soup during step 3.

This recipe is hearty, flavorful and perfect for lunch on a crisp fall afternoon. The paprika and red pepper flakes provide just enough spice. The creamed corn makes the broth thick and full of rich corn flavor. The clean up is fairly easy. I used a big pot, a cutting board, 2 knives, measuring cup and measuring spoons. If you want leftovers, double the recipe and freeze the soup for later.

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Filed under soup, vegetarian

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