Thursday, September 29, 2011
Share a Spoon: Corn Chowder!
Oh my goodness. It's fall. I mean, when you read this it will have already been fall on the calendar for like a week or so. And it's hot and humid and sticky. But last week it was not. Last week it was rainy and cool and totally fall-like.
So I made soup. Not just any soup. My mother-in-law's corn chowder. And if you know me, this is way more than my typical lazy-mom self likes to do. But guess what? It was SO easy!!!
I have had a recipe for this jotted down for years. Yes. You read me right. YEARS. And I was afraid to try it. It was always so good, really GOOD when she made it. I was afraid I'd frig it up.
But guess what? I totally didn't! I rocked it. And you will, too. I promise!
Good Girl Gone Redneck's Mother-In-Law's Corn Chowder
- 4 med potatoes/I used 6-8 small red bliss (peeled and cubed)
- 1 can corn niblets (drained)
- 1 can creamed corn
- 1 can evaporated milk
- 1 can water (I used 1 can of chicken broth)
*optional ingredients that I decided to use:
- 1/2 bag frozen mixed veggies
- shredded roast chicken
- after serving you can add shredded parmesan cheese just to give it an extra kick
Combine ingredients and let simmer for hours. Would probably work very well in a crockpot, as well. SOOOO incredibly good.
Now, my MIL calls for a tbsp sugar, and you can do some salt/pepper to taste, but I skipped that part. She also sautees the potatoes in butter and cooks them before adding them to the soup, but I just let them cook in the pot after tossing them in raw.
And that's that. It's really simple, and I promise it's like the best corn chowder you'll ever taste in your life. Seriously. You could probably toss some bacon in there, if that's your gig. I might try it with turkey bacon next time, instead of the chicken. Yum.
So good luck. And stay warm. And, oh yeah, enjoy!