Corn Chowda

This week is soup week. I don't care if it is still 100 degrees outside.

I WANT SOUP!

It's Autumn! It is supposed to be a little cooler! But NO!

Johnny went swimming today!

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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.

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Here it is...

Corn Chowda

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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

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Cook potatoes and corn with stock until onions are translucent and potatoes are tender.

add 1 tsp salt.

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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.

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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!