Corn Chowder


Whenever I make Thanksgiving dinner, it always starts with my variation of the corn chowder that my sister-in-law Ginny taught me to make decades ago.  It was one of my father’s favorite soups, so it became a fixture in my Thanksgiving meals.  Simple and oh, so satisfying.

This year I am making it with the corn from Filaksy’s that I froze during the summer (check out Freezing Corn).  We will be serving it with home-made parker rolls (recipe from November 2012 Food Network Magazine).  Both could be made ahead and reheated on Thanksgiving day.

Corn Chowder

1 Tbsp butter

1Tbsp extra virgin olive oil

2 yukon gold potatoes, diced (about 1 1/2 cups)

1 medium onion, sliced thin

Kosher salt and freshly ground black pepper

3 cups frozen whole kernel corn (from Filasky’s) – you can also use 2 cans of corn, drained

1 can cream of mushroom soup

2 1/2 cups milk

Directions

Melt the butter and olive oil in a large skillet over medium heat.  Add the potatoes and cook until just tender, stirring occasionally, about 10 minutes.

Add onions and cook until golden, about 5 more minutes.  Season with salt and pepper.

Transfer to soup pot and add the rest of the ingredients.  Heat to boiling and simmer a minute or two. Check and adjust seasoning.

Enjoy!

Serves 6

Categories: Kosher, Recipe, Vegetarian | Tags: , , , | 1 Comment

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One thought on “Corn Chowder

  1. Pingback: HEB Challenge #4 | B.Y.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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