Thursday, January 20, 2011

corn chowder (with potatoes)

this snowy day is making me think about soup simmering on the stovetop.  here's what i'm planning for dinner, it's one of our favorite winter-time dinners.  it's quite easy to put together, and it doesn't take long to cook.  i found the recipe in my Celebrations cookbook by Paula Deen.  enjoy!

Corn Chowder

Paula Deen

2 Tbsp butter
1 cup chopped yellow onion
1/2 cup chopped celery
2 baking potatoes, peeled and diced
4 cups chicken broth
4 ears white or yellow corn on the cob **
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
One 10.75 oz can condensed cream of celery soup
1/4 cup chopped red bell pepper (optional)

In a heavy-bottomed 4 quart stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft. Meanwhile, cut the corn from the cobs with a sharp knife. Place each corncob in the middle of a large bowl to catch the kernels and juice. Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot. Serve immediately. Garnish with the bell pepper. Makes about 6 cups.

**Substitutions: I actually use a bag of frozen corn instead of fresh corn, and when I’ve been in a pinch I’ve used milk instead of half & half.

PS...I think this soup is best served with cheesy garlic biscuits (recipe found on the side of the Bisquick box)

1 comment:

RoseMamie said...

We had cheesy garlic biscuits tonight too but we had it with skillet lasagna. I think I would rather have had the chowder looks delicious!