17 April 2012

Corn Chowder

A great dish for when you might be low on supplies and low on time. Luckily, we have plenty of sweet corn in our freezer right now, but I'm sure this would taste good with canned corn too. I'll leave off the amounts as I trust you experienced cooks can figure out how much is good for you!

Simple Corn Chowder

Onion, diced + a little butter for sauteing
Potatoes, diced (I like to use redskins and leave the jackets on)
Milk or half-&-half or cream
Salt/Pepper to taste

Yep, that's the whole ingredient list! I even resisted any urges to add garlic. =) Saute your onions in butter (or oil if you like) until nice and soft. Add potatoes, corn, and just enough water to cover. Cook until potatoes are done to your preferred softness. Add milk, etc. and salt/pepper to taste. How easy was that?! All of the following make excellent garnishes: shredded cheddar, chives, cilantro, or bacon.

Cook's Word: The first time I made this I had some half-&-half sitting around (not being used!). The half-&-half made the soup incredibly silky and delicious, but the flavor was still good with plain old 1% milk another time around. I think a bit of celery sauteed with the onion would be yummy too.

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