Sunday, September 28, 2008

Corn Chowda

This week is soup week. I don't care if it is still 100 degrees outside.
It's Autumn! It is supposed to be a little cooler! But NO!
Johnny went swimming today!
My favorite "go to" soup is my Corn Chowder.
I make a HUGE vat of it. It is great the next day cold, or hot off the stove.
Sometimes I keep it simple and sometimes I add Chicken N Apple sausage, or baby shrimp, or asparagus to the soup.
Here it is...
Corn Chowda
8 red potatoes or 5 russet potatoes, chopped into 1/2 inch cubes
3 cups frozen corn
1 Large onion, chopped
1/2 cup chicken stock
Cook potatoes and corn with stock until onions are translucent and potatoes are tender.
add 1 tsp salt.
Add 8 cups Chicken stock to the pot and heat through.
Then mix 1 cup milk and 2 Tbs flour to a cup and stir until it is a slurry.
Add to the pot.
Add another cup of milk or cream.
Continue cooking until it starts to thicken a little.
Get a hand held blender and start pulverizing the soup into a thick creamy yellow soup.
You can keep some chunky, or all of it chunky and not blend it at all.
Add a pat of butter to it at the very end, and sprinkle some Dill Mix over the top
Stir and serve hot or cold the next day.
So yummy.
You can add hot dogs, sausage, shrimp, veggies, lobster, crab, clams.... whatever you like!
I love it sprinkled with fresh green scallions or chives.
Buon Appetito!

1 comment:

angela said...

I know what you mean. We had soup in bread bowls the other night. I can't wait until Autumn really kicks in. I want cool evenings!!I'm going to try yours. I get frustrated with corn chowder, it always seems like it needs something.