After a late sushi lunch yesterday, I figured we’d benefit from having a light dinner that could go with the French bread that needed to be consumed before it goes bad. I knew I wanted to make a light soup to go with the bread. So I set out to look for light soup recipes in my Food Network and Better Homes & Garden Cookbook.
These 2 cookbooks are gifts from my Mother-in-Law by the way. I ended up picking the corn chowder recipe from the Better Homes & Garden Cookbook. I recently bought 10 ears of corn from Wal-Mart for .20cents each so I thought the corn chowder would be a good start to use some of the corn for.
Corn Chowder is fairly easy to make. It takes about 30 minutes to prepare if you’re using fresh corn, and shorter than that if you’re using frozen or canned corn kernels. I recommend using fresh corn of course. Then it takes about 15-20 minutes to cook.
- 4 ears fresh corn (or 3 cups frozen corn)
- 1 tbsp oil
- 1 sweet green pepper chopped
- 1 med onion chopped
- 1 large potato peeled and cubed
- 14 oz chicken broth (just use 3-4 cups of water if you don’t any)
- 2 tbsp flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cup milk
- 3 slices of ham or bacon chopped then crisped/toasted
- For fresh corn, use a sharp knife to cut the kernels off the cobs. Set them aside.
- In a large pot, heat up oil then cook onions and green peppers until tender but not brown.
- Stir in corn, broth(water), and potato cubes. Bring to a boil, reduce heat, cover and simmer for 10 to 15 minutes, stirring occasionally.
- In a bowl, combine flour, salt, and black pepper. Stir in milk into the flour mixture. Add into the pot. Stir and continue to cook until slightly thickened and bubbly. Cook for another minute or so.
- Brown the chopped bacon or ham in a pan with hot oil. Use that to garnish the bowls of corn chowder.