Can you believe it’s time to turn the clocks back this weekend? While I enjoy the extra hour of sleep, I don’t like that it’s darker earlier in the day. I know that December 21st is the shortest day of the year so I just have to tough it out until then. While I’m waiting for the days to start lengthening again, I like to enjoy a little comfort food to soothe my soul. I love making and eating soup this time of year, and recently tried a new recipe for Homemade Corn Chowder.
I love corn chowder! This recipe is a little on the light side … not too heavy and not too sweet. I made it with fresh corn scraped off the cob. Yum! I made a pretty big batch (I often double the recipe) so I could have leftovers to eat for lunches at work. I think it tastes even more flavorful after re-heating.
I found the recipe for Homemade Corn Chowder in my absolute favorite soup cookbook, “The SoupBox Cookbook.” This book is filled with recipes from the SoupBox restaurant in Chicago. I’ve never been there, but plan to go soon. It’s voted the best soup in the city. I don’t like driving to Chicago, but I do love exploring all the little neighborhoods and finding unique boutiques and local eats.
I know a lot of people think making soup from scratch is a lengthy, arduous process, but this recipe was easy and fairly quick. The flavor makes you think it seeped on the stove all day! I always feel like soup is a healthy dish, as long as it’s not too heavy on cream or butter.
What’s your favorite soup? Do you like creamy chowders or do you prefer soups with a clearer broth?
Homemade Corn Chowder
4 medium red potatoes, peeled and cut into ½” cubes
1 tbsp. olive oil
1 medium sweet onions, diced
1 tbsp. butter
2 cloves garlic, minced
1 red bell pepper, diced
½ tsp red pepper flakes
1 tsp dried parsley
2 tbsp flour
2 cups milk
2 cups water
6 ears fresh sweet corn, husked and cut from cob
salt and pepper to taste
Peel and cube potatoes and cook in pot of boiling water for 20 minutes, then drain in colander. Heat olive oil over medium heat in stock pot and cook onions for 5 minutes or until soft. Add butter and melt. Add garlic and red pepper and cook for minutes, stirring occasionally. Add red pepper flakes, parsley, and flour and stir constantly for 5 minutes.
Add the milk, water, reserved potatoes, and the corn. Heat the soup to a simmer and let cook for another 30 minutes. Add salt and pepper to taste.
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