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.
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
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.