homemade: corn chowder.

It amazes me how fast a cold or flu or sinus/allergy attack can come upon a person…
I still don’t know what I’m fighting, but I am taking medicine assuming that it is closest to a cold/flu… but perhaps it’s a mix of all of the above: a cold, mixed with an onset of seasonal allergies. Basically, I’m in a constant state of sneeze, although the chest cough and aches and head-throbbing had started to subside.

Feeling “under the weather” these past few days, mixed with the onset of cooler fall weather in glorious Eastern PA, I decided last night, with a limited budget, to get a few ingredients to mix up one of my favorite soup recipes.  And seriously, it really is one of my favorites.  Perhaps some day people will lovingly call me the “soup lady”… if that ever happens, I won’t mind.

The thing I love about soups is that I can mix up a large batch for relatively cheap cost, and it can feed me for several weeks… and it freezes well!  So last night I mixed up a batch of my fabulous corn chowder… and I thought I would share my recipe with you all.  I would love to hear if you try this recipe and make any alterations… I always enjoy hearing new twists on my favorite recipes!

Corn Chowder

1 sweet onion
1 box (4 cups) chicken broth
4 small baking potatoes (or 2 large)
1 can whole kernel sweet corn
2 cans creamed sweet corn
1 stick butter
2 cups half-and-half
salt & pepper
Italian bread or baguettes

– Add diced onion to soup pot with a dash of olive oil and heat until lightly brown.
– On medium heat, add chicken broth, salt & pepper, and diced potatoes to soup pot. Bring to a boil. Once potatoes are tender, reduce heat and add corn and butter.
– When butter has fully melted, reduce heat to a simmer and add half-and-half.
– With flour and water, create a thickening agent. Slowly pour into pot while stirring.
– Fry the bacon in a skillet (or in the microwave, using a paper towel to soak up extra grease).
– To serve chowder, spoon into soup bowls, crumble several slices of bacon onto top of chowder. Serve with several slices of Italian bread or baguettes.


ps- the cheddar whale crackers shown in the photo were for munching on while making the soup… and that actually went along quite well as a side with the chowder!



About jlynne

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One response to “homemade: corn chowder.

  • Judi Siegrist Stahly

    Dear Jen, I made corn chowder last night for supper….used no recipe, but it was SO good. I melted 1 stick margarine in a pot, chopped up one large onion, chopped 1 cup of celery, and added about 1/2 cup sweet pepper (all colors of red, orange, yellow and green) that I had in the freezer and sauteed all of it in the butter. Then added 1/4 cup flour to that and milk to make a nice sauce. I then added probably 2 cups of cheese sauce (I had opened a gallon-sized can of it the day before for nachos and cheese, so I had plenty on hand) and then added 2 cups sliced carrots and 6 cups of corn from the freezer. (It was carrots from my garden, and home-frozen corn, which is probably why it was so good-tasted as sweet as if I’d added some sugar to the soup.) I did add black pepper, but no salt because the cheese sauce was salty already, as was the margarine. I completely forgot to add potatoes. I told Cinda afterwards that a chowder should have a couple of potatoes in it. Maybe even a sweet potato. So that will get added to the leftovers to stretch them for the next meal. Love, Aunt Judi

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