I love my corn chowder. To be honest, I have no idea where this recipe came from. I took a cooking class in high school, we made this corn chowder and I never wrote down which cookbook it was taken from. I also don’t follow the recipe exactly, I sort of improvise with how I’m feeling each time I make it.4 fresh earns of corn or one 10 ounce can on kernel corn 1/2 cup peeled potatoes 1/2 cup chopped onion 1/3 cup water 2 teaspoons chicken bouillon or 1 cube 1/4 teaspoon pepper 1 3/4 cup milk 1 tablespoon butter 2 tablespoon flour
Grill the corn, let cool and cut off the kernels. Get as mush of the corn as you can. I always take the back of the knife and scrape as much as I can off the cob. For this batch, I went with canned corn. It’s been told cold and rainy to grill anything.
In a large saucepan combine corn, potato, onion, water, bouillon and pepper. Bring to a boil, reduce and let simmer till the potato is tender while stirring occasionally. Stir in milk and butter. I let it simmer for another 20 minutes to let the milk really soak up the flavors of the corn and bouillon. As the last step, stir in the flour to thicken the chowder up. Serve and enjoy.After I emptied the corn into the saucepan, I added the water to the can and swirled it around so I could get all the last bits of flavor in the can. The start to the chowder. After it has simmered, and the potatoes are soft. I added in the milk and butter, and I let it simmer some more. The finished chowder. It’s thick, creamy and perfectly flavored. It’s easy to make and it’s the perfect soul food for a cold rainy day. Even Little Miss ate it.