What about this cold snap that is pretty much taking a hold on up and down the east coast. Even my family down in Miami is experiencing 30 degree temperatures and that's not even funny! I thought that my corn chowder recipe would be perfect for these cold days. It's perfect as a meal by itself or along side your favorite panini!
I made some croutons to top ours off.Corn Chowder
1 - 1# bag of frozen corn (I use about half to 3/4)
1 stick of butter
1 TBSP of olive oil
1 small onion - diced
2 carrots - peeled and diced2 celery stalks - diced
2 Idaho potatoes - diced
6 cups of chicken stock
2 cups of half and half1/4 cup of flour
1 clove of garlic - minced
6 sprigs of fresh thyme - leaves onlysalt and pepper
pinch of freshly grated nutmeg
Directions:
Melt the butter in the bottom of a soup pot or dutch oven over medium heat. Add the olive oil and the garlic and saute for a couple of minutes, add the carrots and celery for about 5 minutes and then add the onions and salt and pepper all the veggies (few shakes of each). Cook until vegetables are soft. Sprinkle vegetables with flour and stir coating all very well. Add in the fresh thyme and the chicken stock and bring to a boil.
Add the half and half and the potatoes and boil hard for approximately 10 minutes until the potatoes break down and soften. This will help thicken the soup. Add the corn and cook for another 5 minutes. Add more salt and pepper to your taste and grate in a pinch of nutmeg.
Croutons
Use day old Italian bread (about a half loaf) - cut into cubes. Heat olive oil (a couple turns of the pan) in a large frying pan, add the bread and Italian seasoning, parmesan cheese, garlic powder. Cook until toasted and serve atop the chowder!
Enjoy!
