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


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.


Serves 6


One Comment Add yours

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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