Wednesday, January 26, 2011

Corn Chowder

"I'm as corny as Kansas in August, I'm as normal as blueberry pie. No more a smart little girl with no heart, I have found me a wonderful guy!"  ~A Wonderful Guy, from South Pacific

Did I mention that when I worked at that coffee shop we sold a lot more than just coffee?  Yeah, we sold cinnamon rolls, bread, cakes, brownies, cookies and soup.  Yep.  Soup too.  I never tried most of the soups but there was one that I'd eat every once in a while.  It was Corn Chowder, and boy was it good!  That was until the day I read the ingredients and at the top of the list (literally I think it was the second item) was bacon fat.  Well, I'm no vegetarian, but that was enough to completely ruin that soup for me from then on.

Anyway, I've made a completely vegetarian Corn Chowder that compares to that one, but mine had waaaaaaaaaaay less fat in it!  And it's still creamy and corny!  :)

 Serves 4.
Corn Chowder:
2 T. Butter
2 T. Flour
6 c. Milk (Any works, I used skim and it was still creamy)
3 c. Corn
1 c. Veggies (Any will work, I used green beans and carrots)
3 T. Cornstarch mixed with 3 T. Water
Salt/Pepper to taste

1.  Melt the butter in the bottom of a large pot.
2.  Stir flour into the melted butter.
3.  Add milk, corn and veggies and stir.
4.  Let the soup come to a very gentle boil, then reduce to medium heat.
5.  Cook the soup on medium heat until the veggies are tender.  (This will depend on what veggies you use, and if they were fresh or frozen.  I used frozen and it only took about 15 minutes.)
6.  Add in the cornstarch mixture to thicken the chowder to chowder consistency.  (If you'd like it thinner, add less, thicker add more.)
7.  Stir and make sure everything is well combined.
8.  Serve it up!  :)  See how nice and thick and creamy it is?!  :)
 Enjoy!  :)

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