COOKING: Homemade Corn Chowder

Even though it is currently over 50 degrees in January, and even though I have my windows open as we speak, just last week it was blistery winter in good ol' New England, and my cravings were of the warm and soupy variety. I'm a bit of a recent soup/chowder convert because I had a long standing aversion to hot liquids as meals. This logic still makes sense to me, but now that I know the wonders of creamy tomato and hearty corn chowder I think I can look past the weirdness. 

I've made corn chowder a number of ways and have come to hone this mouth-pleasin' and quick 'n' easy method. This makes a ton (extra servings can be frozen) and it is vegetarian. Chow(der) down!

What You Need

2 Onions, Minced

2 Cloves Garlic, Minced

8 Small Red Potatoes, Diced

4 C Corn Kernels

1 Can of Creamed Corn

8 C Veggie Broth or Water

2 TBS Butter

Generous Splash of Half & Half

Chopped Scallion to Garnish

Salt & Pepper

How To Make It

1. Melt butter in a large pot and add onion, garlic, salt and pepper. 

Cook until onion is soft, about 5 minutes.

2. Add potatoes and broth/water to pot and bring to a boil. 

Reduce heat to low and cover and simmer until potatoes are soft, about 15 minutes.

3. Add corn and creamed corn and cook for 5-10 more minutes.

4. Stir in half & half and gently heat for another minute. 

There should be enough half & half to turn the chowder white in color.

5. Serve topped with scallion and more freshly cracked black pepper. Enjoy!

xoxo,
Michelle