Corn Chowder
One of my very favorite soups has to be corn chowder. I have tried many versions before I created one on my own that had plenty of flavor and could easily become a comfort food. I wanted a corn chowder that could easily be made with ingredients I had on hand and were naturally good for us. I also wanted a corn chowder that I could add a protein to it because I need a lot of protein to curb my sugar cravings and keep my energy up.
This corn chowder is so easy! You can easily add more ingredients to it to make it your own. I have added a small can of green chilies, some diced carrots, and some bell pepper (not at the same time!). I have experimented with different meats using bacon, ham, and chicken.
Corn Chowder
3 potatoes, diced (peeled or unpeeled)
1 stalk of celery, diced
1/2 or 1 onion, diced (Onion can be to your liking. One whole onion is too much for my kids.)
1 quart of chicken or turkey stock
2 cups corn, fresh or frozen
2 Tbsp. butter
salt and pepper to taste
1 cup milk
2-3 Tbsp. flour
Bacon, cooked and crumbled or Ham, chopped
1. In a 5 quart pot, put the potatoes, celery, and onion. Add the chicken or turkey stock. This should be enough liquid to cover the vegetables. If not add a little water so the vegetables are covered in liquid. Cook over medium-high heat until the vegetables are tender.
2. When vegetables are tender, add the corn, butter, salt and pepper.
3. Mix the milk and flour together until smooth using either a whisk or a fork. If you would like a bit thicker soup, use 3 Tablespoons of flour. I usually just use 2 Tablespoons of flour. Add this mixture to the soup and stir to incorporate.
4. Bring the soup to a boil. Take off the heat. You can add the meat in at this time if you would like. I usually just let my family add the meat to their bowl and ladle the corn chowder over top. If you don’t want meat, you don’t have to have it.
5. Serve! My kids think crackers are a necessity with this soup, but again it is all about preferences!
Yield: 4-6 servings.
Enjoy! Thanks!
Erica