Mrs. Regueiro's Plate: Corn Chowder

Wednesday, March 30, 2011

Corn Chowder

Mmmmmm…the wonderful sounds of spring a.k.a summer is upon us in SoCal. I love it.

This is my second favorite season (fall is my first) and I love everything about it. The flowering citrus trees in my backyard, the hummingbirds chirping and busy bees doing their pollenating duties, and the bright bursts of colors everywhere. It’s certainly a happy time and I’m basking in the awesome flip-flop weather, too. I’m ready to say goodbye to winter blues, and say hello to spring/summertime heaven. However, if there is anything that I will miss about winter – it would be the simple comfort foods that bring warmth and bliss to my hungry stomach.

One of my favorite soups of all-time is corn chowder to enjoy in the cold wintery months. But I’m not going to lie, I would enjoy this wonderful soup all year long, too. I love the simplicity of this corn chowder, it’s rich and creamy and oozes with comfort. It’s yummy badness for your booty! If you're in a hungry mood, eat a giant bowl with some crusty sourdough bread and relish in the abundance of carbs to fool yourself back into wintery happiness. Enjoy!
Corn Chowder
Mimi’s Cafe Corn ChowderAdapted from Mimi’s Cafe
Printable Recipe
Ingredients:
¼ cup butter, (½ stick)
6 tablespoons chopped onion
¾ cup diced celery
2½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 ounce)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream (or use heavy cream, whole milk)

Preparation:

In a medium Dutch oven over medium hat, melt the butter.

Add in the flour and using a wire whisk - whisk until smooth until a roux forms.

Add the onions and celery and sauté for 5 minutes until soft but not browned.
Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Whisk until smooth.

Cover and simmer until potatoes are tender, about 30 minutes.

Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.

Season to taste with additional salt & pepper if needed.

Yield: 8 servings (about 1 ½ cups)
Nutritional Info: Calories: 319; Sugar: 8 g; Carbs: 36g; Fiber: 3g; Fat: 18g; Protein: 7g
Review: Mmmmm, perfect on a cold winter or spring day for lunch.
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