Corn Chowder
Photo: Wikimedia Commons, CC BY-SA 2.0
This corn chowder gets a full-bodied pot of soup from a short ingredient list and about an hour of work. Potatoes and sweet corn simmer in a thyme-scented chicken broth, then milk and light cream turn it smooth and rich at the very end. Frozen corn works as well as fresh, so it suits any season. The recipe also adapts to camp cooking with evaporated or powdered milk.
Instructions
Melt the butter in a medium saucepan. Add the chopped onion and celery and cook them until they are tender.
Add the potatoes, corn, water, bouillon cubes, thyme, and a little salt and pepper. Stir so the bouillon cubes begin to dissolve in the water.
Cover the pan and simmer for 15 minutes. The soup is ready for the next step when both the potatoes and the corn are tender.
Stir in the milk and the light cream. Heat the chowder through without letting it go cold, then taste and adjust the salt and pepper before serving.
Make it personal.
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