This is my super yummy corn chowder -- which has been adapted a great deal from a recipe I found in "A Kitchen Witch's Cookbook"; enough so that I feel I can claim it as my own now. It's just hearty enough to be perfect on fall days, but light enough for spring or early summer. Truth be told, it's almost a veggie chowder... but I digress.
What you'll need:
A stick of butter
Potatoes -- in this version, I used some weird fingerling-red potato hybrid. It was pretty tasty and gave the soup a nice color.
One medium onion
Lots and lots and LOTS of garlic (have I mentioned how much I love garlic)
2 cans of creamed corn
1/2 bag of frozen corn
A non-reactive soup pot
Melt the stick of butter over medium heat.
|Oh, that's GOOOOOD!|
|Not pictured -- garlic. Because I was too busy huffing it.|
While all that's sauteing in the butter, dice your celery...
|Blurry celery! It's art!|
|Bite sized potato goodness!|
|The carrots tend to cook slower than the potatoes and celery, so you want to slice these pretty thin.|
Toss those in the pot, too. Give it a good stir and cover the whole mess up. Let it cook 'til all the vegetables are fork tender -- about ten to twelve minutes -- stirring occasionally to prevent the veggies from sticking to the bottom of the pot.
|Oooh! Pretty colors!|
Now go ahead and toss in about a half bag of frozen corn and both cans of creamed corn. Add some more garlic. And now add a little more.
|Pretend that's garlic -- that's how much you want to toss in there. OK, that's how much you want to toss in there if you're ME. But I'm garlic crazy.|
|It's blurry, but you get the point.|
Add some salt and pepper -- to taste -- and let that hang out on low heat for about fifteen minutes or so, stirring occasionally.
|Oh, yeah! That's GOOD!|
Serve it up to your family (or yourself. I won't judge... it's THAT good) with some crusty bread: