A Simple Corn Chowder Recipe That’s So Homey.
These April showers have really been putting a damper on my mood. After working these 10 hour days I’m starting to feel a lot more lethargic than usual. Tonight I wanted something really homey to eat, but that didn’t take much effort. Luckily I found a can of sweet creamed corn in my cupboards and a potato. Corn chowder sounded about right. This is one of the easiest soup recipes that you will ever make, so easy that you will be able to commit it to your memory.
*Makes two bowls
1 can of sweet creamed corn
1 medium sized potato, peeled and diced
1 cup of milk or cream. I had half ‘n’ half in the fridge so that’s what I used.
A heavy pinch of salt
2 heavy pinches of fresh ground pepper
1 tbs. of unsalted butter
Boil the potatoes until they are almost cooked all the way through. You’ll know when you can stab a piece with a fork or knife and instead of breaking in half, it will snugly stay on your utensil. You will finish cooking it off later.
Drain the potatoes and put aside.
I use the same pot I cooked the potatoes in because, well, it’s one less pot I have to wash. Just make sure to rinse it out with water because the potatoes will have made it all starchy.
Pour in the can of sweet creamed corn, milk, salt, pepper, butter and bring to a boil. After it starts boil, put in the potatoes, cover and simmer it for another 5-8 minutes. Don’t forget to stir and scrape the bottom of the pot every couple of minutes because the corn can stick.
Voila! You’re done. Eat just the way it is or garnish with fresh herbs like chives or scallions, stir in some cheese, add some bacon, clams, whatever you want. Think of it a base that you can use to make a variety of other soups.