Easy Corn ChowderMay 01 '07 Write an essay on this topic.
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The Bottom Line I generally try to cook from scratch, but this is one of my shortcut recipes—it’s still mostly from scratch, and is really delicious and quick.
As with any soup, the ingredients in this chowder are very flexible. Change them around to suit your tastes. Ingredients: 4 strips of bacon (turkey, tofu, pork, whatever you like—or leave it out) *If omitting bacon, begin with 1 T oil in saucepan. 1 medium onion, chopped 1 large (or 2 medium) potatoes, diced, and peeled, if desired (I usually don’t.) 1 large can (14.75 oz) creamed corn 1-2 cups of fresh or frozen corn kernels 1 large can (12 oz) evaporated milk (this can be low-fat, or not) Salt and pepper Rosemary, fresh (1 sprig) or dried (about 2 tsp.), if desired Procedure: If using bacon, place strips in a medium saucepan on medium-low heat and allow them to render their fat and crisp up. If not using bacon, skip this step and just add about 1 T oil to the saucepan on medium heat. Once bacon is crispy remove from the pot, crumble, and set aside. Add the chopped onion and diced potato. (Note, the smaller the potato is diced, the quicker it will cook.) Allow these to cook for a few minutes, until they start to soften. Once potatoes and onions have started to become tender, add in the can of creamed corn, the fresh or frozen corn, the evaporated milk, stock, and rosemary. Allow this to simmer together for five to ten minutes, depending on how much of a hurry you are in and season to taste with salt and pepper. If the chowder is thicker than you would like, add some chicken stock, vegetable broth, or even water until it reaches your desired consistency. You may have to reseason with salt and pepper. When soup is ready, add crumbled bacon back into the pot, or save as a garnish for each bowl of soup. This chowder is excellent with good bread and some salad. Enjoy!  |
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