Sometimes a chilled fall night calls for a big steaming bowl of Corn Chowder for dinner. Also, the amount of corn one has in the freezer might also dictate this choice.
Because I’m a food nerd I needed to research the history of chowder. Take a look at what What’s Cooking American has to say about it if you’re a food nerd too.
There are many versions of chowder, but naturally I’m akin to the milk based New England style of the dish. A good hearty, creamy, buttery spoonful of warm steamy goodness.
With just a few ingredients that many of us will have on hand already it’s an easy dish to put together. Serve it with warm popovers, fresh from the oven for a warm fall meal.
Today I’m sharing a basic corn chowder recipe.
3 cups fresh, frozen or canned corn, drained.
1 small-medium onion diced
2 large potatoes, cut to small bite sized
5 cups milk or cream, either works or use a combination of both
1 stick of butter (1/2 cup), seperated
salt, pepper to taste
- In a large soup pot boil potatoes to fork tender.
- In seperate frying pan add 1 tbsp butter and onion. Fry them until onions are transluscent.
- When potatoes are fork tender, drain and place back into soup pot.
- Add onions and remaining ingredients.
- Simmer on stove until all ingredients are warmed through.
- Serve with popovers and strawberry jam on the side.