How to make Corn Chowder

The Corn Chowder. Delicious to make when fresh corn is in season.

SERVING: Serves 6 

INGREDIENTS:

• 2 tb. butter
• 1 lb. red or small potatoes – cubed
• 3 cups chicken broth
• 2 green onions – thinly sliced
• Freshly ground black pepper – to taste
• 1 tb fresh parsley or basil – minced, for garnishing
• 1 onion – chopped
• 1 ½ cups fresh corn – off the cob
• 1 ½ cups half and half – divided
• Salt – to taste
• 3 tb. flour or wondra* – for thickening
• Pinch of nutmeg – optional

*Gold Medal Wondra is an all-purpose, quick mixing flour that is great for thickening soups, stews and sauces. It never lumps, so I always depend on it. 

METHOD:

1. In a large saucepan, heat the butter over medium-high heat. 
2. Add onions and cook, stirring for a few minutes until softened.
3. Add potatoes, corn, broth, 1 cup half and half, green onions, salt, and pepper and slowly bring to a boil. 
4. Reduce heat and simmer covered for about 15 minutes or until the potatoes are just tender but not falling apart. 
5. In a small bowl, mix flour and remaining half and half until smooth (this is why I prefer Wondra).
6. Slowly add to the soup stirring constantly and continue to cook for a few minutes until the soup is slightly thickened.
7. Sprinkle with a dash of nutmeg, if using, and stir to combine. 
8. Pour into individual bowls and garnish with minced parsley or basil. 

NOTE: in the cooler months you can use frozen corn and sometimes I will add a ham bone if I have one in the freezer. 

BUON MANGIATA!