Thursday, November 08, 2012

Corn Chowder

I'm a big fan of soup, though most of my family could take or leave it. That's why I don't have too many soup recipes here. But corn chowder is definitely one of my favorites; I often order it at restaurants and I figured there's really no good reason that I can't make it at home. There was a recipe at Sarcastic Cooking that I used as the basis for this soup. The changes I made reflected what was available in my pantry at the time; I was also using up some leftover cooked (boiled) potatoes and roasted chicken. Here's the recipe as I made it today:

CORN CHOWDER (printable version)
Serves 6

3 TBL butter
1/2 medium onion, chopped fine
2 ribs celery, sliced
12 baby carrots, sliced
1 heaping TBL minced garlic
4 TBL flour
3 cups chicken stock
2 cups frozen corn kernels
1 tsp salt
1 tsp ground black pepper
1/4 tsp crushed red pepper
1/4 tsp cumin
2 TBL dried parsley flakes
1/2 cup cooked chicken, diced
1/2 cup cooked shrimp, diced
4 boiled potatoes, cooled, peeled and diced
1 1/2 cups whole milk

Saute onion in melted butter until translucent. Add celery, carrots and garlic and cook until the vegetables begin to soften. Stir in flour until all liquid has been absorbed. Pour in chicken stock and add corn and seasonings. Cover and simmer 20 minutes. Stir in chicken, shrimp and potatoes and simmer 5 more minutes. Slowly stir in milk and cook uncovered for 15 minutes. Allow to cool a few minutes before serving.

You could substitute more shrimp or other seafood for the chicken for a delicious meatless meal!


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