Over the weekend we celebrated the holidays with my husband’s side of the family (a post on this to come). They recently started a new tradition in which members of the family where assigned items to bring. This year they were doing homemade soups and sandwiches so he decided to make his amazing corn chowder, my favorite soup on the planet. With the snow falling outside as I type, I thought this would be the perfect opportunity to share his recipe.
2 tablespoons butter
DIRECTIONS: In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
VARIATIONS: When corn is out of season you can substitute frozen corn for fresh. Just puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier.
save me some! it sounds like heaven in a bowl!!!
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Yum Shannan! Sounds awesome.
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Yummy! I love corn chowder too!
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I’ll have to send this recipe along to my mom who seems to try a new soup recipe each winter! speaking of my mom, per her instructions, I am not to let that sweater out of my possession because believe it or not it was rather pricey back in the day
I’m so flattered to have my torso in your twitpic sidebar (how many people get to say that?!)
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I promise that if you make this soup you’ll never go back. It’s sooo good. It’s like a combination potato/corn chowder. I’ve eaten it three days this week….. that is how good it is!
Yummy! I also would like to try cooking this soup for me and hubby. Thank you for sharing this recipe Madam.
I think that was a good idea to cook in a cold day. I like to cook and I will try this recipe. Thank you for the recipe that you post.