Better late than never, right? I promised this blog
months ago -- and I do my best to never break a promise (I make no promises about keeping promise-ishes though).
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
Celery
Carrots
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
black pepper
sea salt
milk
A non-reactive soup pot
Melt the stick of butter over medium heat.
 |
| Oh, that's GOOOOOD! |
|
|
While the butter is getting nice and buttery, mince the onion and toss it into the pot. Throw in some garlic -- just for the heavenly aroma.
 |
| 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! |
Potatoes...
 |
| Bite sized potato goodness! |
And carrots.
 |
| 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. |
|
|
Give the whole mess a good stir. Stir it a little bit more while you're sticking your face right over that delicious garlicky steam. Once you've gotten your fix, add about two cans worth of milk to the pot:
 |
| 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:
 |
| Bon Apetit! |
