The Corn Chowder. Delicious to make when fresh corn is in season.
SERVING: Serves 6
- 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.
- In a large saucepan, heat the butter over medium-high heat.
- Add onions and cook, stirring for a few minutes until softened.
- Add potatoes, corn, broth, 1 cup half and half, green onions, salt, and pepper and slowly bring to a boil.
- Reduce heat and simmer covered for about 15 minutes or until the potatoes are just tender but not falling apart.
- In a small bowl, mix flour and remaining half and half until smooth (this is why I prefer Wondra).
- Slowly add to the soup stirring constantly and continue to cook for a few minutes until the soup is slightly thickened.
- Sprinkle with a dash of nutmeg, if using, and stir to combine.
- 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.