Corn Chowder

January 27, 2017

While I totally love Thanksgiving, I am so overloaded on turkey right now!  After three nights in a row of leftovers, I was definitely feeling like something totally different tonight.  I was heading to the grocery store and trying to think of what I might like instead and it hit me...  Corn chowder.
I am such a fan of corn.  Corn on the cob, corn muffins, corn bread, corn fritters, I'll take it in any
form it's offered.  This is a recipe I found a few years ago from Rachael Ray and I hadn't made it in a while, but it was just as good as I remembered :)
And it's so easy to make!

  • 3 tablespoons vegetable oil
  • 3 potatoes, peeled and diced ( medium)
  • 1 onion, chopped ( medium)
  • 3 stalks celery, chopped ( from heart of stalk)
  • 1 red bell pepper, seeded and chopped ( small)
  • 2 bay leaves ( fresh or dried)
  • 1 tablespoon Old Bay Seasoning
  • coarse salt & pepper, to taste
  • 3 tablespoons flour
  • 10 ounces corn kernels, frozen, thawed and drained
  • 15 ounces chicken broth
  • 1 quart whole milk ( may use 1%)
  • 4 scallions, chopped, as garnish
  1. Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
  2. Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
  3. Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.
(original recipe can be found here)


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