Corn Chowder
When Andy and I got married, I was a vegetarian. It was the first time I had to cook for a meat eater on a consistent basis. Needless to say, it was also the first time Andy got to eat lots of vegetarian meals. This corn chowder was one of them. It is easy and perfect for a rainy, chilly day.
The recipe calls for 3 cups of corn. I always use canned corn because I like the way it tastes better than frozen. I use two cans and puree one of them. I don’t even measure. You can measure and be exact but if you don’t, don’t worry – it will still taste delicious! Also, I add more cream at the end because – well, who doesn’t love more cream!?! Enjoy!
Corn Chowder
Corn and potatoes combine with green chilies in this creamy soup.
Ingredients
- 2 Tbls vegetable oil
- 2 Tbls butter
- 1 large onion
- 3 cups corn I use 2 cans, drained
- 3 cups milk
- 12-14 oz potatoes peeled and diced
- 1 1/2 tsp salt or more to taste
- 1/2 cup whipping cream
- 1 can green chilies
Instructions
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Heat oil and butter in a large pan over medium heat. Stir in onion and cook until soft, about 5 minutes.
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Puree 1 can of corn with 1 cup of milk in a blender or food processor. Pour into the pan and add remaining milk, corn, potato, green chilies and salt. Reduce heat to medium low and cook 15-20 minutes or until the potatoes are tender. Adjust heat to keep from boiling.
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Stir in cream and heat through. Add more salt or cream if desired. Enjoy!
