Friday, October 30, 2015

Corn Chowder Soup

It is getting colder outside, and this weather reminds me of hot cocoa and cuddling up on the couch with a blanket. The next best thing about Fall is all the warm soups you can have at night when it is freezing outside. Tonight I made homemade corn chowder soup. It was delicious and full of vegetables.

Homemade Corn Chowder Soup
- 4 small potatoes
- 1 can creamed corn
- 1 cup diced onion
- 1 cup celery
- 1 cup frozen corn
- some bacon or ham cut into 1 inch slices
- 3 cups chicken broth
- 3 cups milk or half and half

Saute the onion, celery and bacon in a pan. While those three ingredients are cooking, boil 3 cups of chicken broth with the potatoes. Once the potatoes are done cooking (usually takes 10 minutes), add the onion, celery and bacon. Stir in milk and cornstarch mixture to thicken the soup. A good rule to follow is 1 Tbsp of cornstarch to 1 Tbsp of water. I used milk because it was a milk base soup. You can also add other sorts of vegetable into the soup. I added some peppers to the onion mixture and diced carrots with the potatoes. Carrots add more color to the soup and was delicious to eat on such a cold day!


1 comment :

  1. This is the first recipe I've used from your site and although I was excited to try it, the recipe was very confusing to follow. No where in the ingredient list does it include cornstarch. It never says when to add the creamed corn. I'm assuming you turn the temperature down when you add the milk, but that isn't specified as well. My understanding is that your mission is to teach people how to eat well and cook healthy. If you'd like more traffic and more internalization of your mission, you need to write the recipes better. Although another web format for your website would be helpful as well.

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