Corn Chowder
Serves 6
Super easy, delicious and nutritious, corn chowder will warm your innards on a cold winter day. I've never met an adult or a child who hasn't slurped this soup and begged for more. A long-time family standby handed down from my mother, Nellie Zaidman, corn chowder spooned over grated cheese makes a meal in one. Yes, it uses a can of creamed corn - which is okay, really. Supper is ready in 15 minutes - really!
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Ingredients
Vary the vegetables or increase the ingredients as desired:
1 onion, grated or chopped
2 carrots, peeled and grated
2 stalks celery, chopped
1 large potato, peeled or unpeeled, chopped into small pieces
1 can creamed corn (8.5 ounces or 225 ml)
milk or cream to fill the can (8.5 ounces or 225 ml) Use the %age of fat in the milk you prefer.
parsley
unsalted butter as needed
salt and pepper
Method
Prepare all vegetables. In a soup pot, melt enough butter and saute the onions for 5 minutes, until soft.
Add the celery, grated carrots and potatoes. Adding butter as needed, saute the vegetables gently until softened - several minutes.
Add enough water to simply cover the vegetables, no more. Turn the temperature to medium - high. Cover the pot and let the vegetables cook until completely done - 5-10 minutes. Test the potatoes for doneness.
Reduce the heat to medium - low. Add the can of creamed corn and stir well.
Fill the can with milk or cream and add to the soup.
Stir and heat through, but be careful not to burn the milk.
Add a lump of butter to melt into the soup to add richness. Season with salt and pepper.
Serving suggestions:
- Grate cheddar cheese into the bottom of the bowl and spoon the chowder on top. The cheese will melt and become stringy.
- Add shrimp to the bowl and cover with the soup.
- Using an immersion blender or by pouring a portion into a standard blender, blend for a few seconds or more to create a smooth texture, with some chunks of vegetable.
Serves 6
Super easy, delicious and nutritious, corn chowder will warm your innards on a cold winter day. I've never met an adult or a child who hasn't slurped this soup and begged for more. A long-time family standby handed down from my mother, Nellie Zaidman, corn chowder spooned over grated cheese makes a meal in one. Yes, it uses a can of creamed corn - which is okay, really. Supper is ready in 15 minutes - really!
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Ingredients
Vary the vegetables or increase the ingredients as desired:
1 onion, grated or chopped
2 carrots, peeled and grated
2 stalks celery, chopped
1 large potato, peeled or unpeeled, chopped into small pieces
1 can creamed corn (8.5 ounces or 225 ml)
milk or cream to fill the can (8.5 ounces or 225 ml) Use the %age of fat in the milk you prefer.
parsley
unsalted butter as needed
salt and pepper
Method
Prepare all vegetables. In a soup pot, melt enough butter and saute the onions for 5 minutes, until soft.
Add the celery, grated carrots and potatoes. Adding butter as needed, saute the vegetables gently until softened - several minutes.
Add enough water to simply cover the vegetables, no more. Turn the temperature to medium - high. Cover the pot and let the vegetables cook until completely done - 5-10 minutes. Test the potatoes for doneness.
Reduce the heat to medium - low. Add the can of creamed corn and stir well.
Fill the can with milk or cream and add to the soup.
Stir and heat through, but be careful not to burn the milk.
Add a lump of butter to melt into the soup to add richness. Season with salt and pepper.
Serving suggestions:
- Grate cheddar cheese into the bottom of the bowl and spoon the chowder on top. The cheese will melt and become stringy.
- Add shrimp to the bowl and cover with the soup.
- Using an immersion blender or by pouring a portion into a standard blender, blend for a few seconds or more to create a smooth texture, with some chunks of vegetable.