Corn Chowder

Categories FOOD

Corn ChowderThere’s just nothing like some warming chicken soup or chowder to help ease the pains of the bubonic plague. I’ve been meaning to share my go-to recipe for fighting off any cold of the season, but unless I’m under the weather it’s just not on the forefront of my mind. That all came to a screeching halt this week after a bit of germ infested air travel, and that chicken soup has once again crept back into play. The only problem is I have zero of the necessities for chicken soup. So, here’s the next best thing. A warm, cheesy Corn Chowder with all the savory bit of herb flavor you’d expect. Try this sure-fire recipe to kick some cold or allergy ass this Spring.Corn ChowderCorn Chowder

RECIPE: Serves 8-10


1 bag frozen kernel corn, 14 ounces

3 medium potatoes, roughly chopped

1 onion, chopped

1/2 lb sausage

2 cups milk, whole or low fat

1 1/2 cups chicken stock

2 cups shredded cheddar cheese

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh rosemary, finely chopped

2 tablespoons flour

2 tablespoons olive oil

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1 teaspoon granulated garlic

2 teaspoons chili powder

1/2 teaspoon cumin

3 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon red pepper flakes, optional

METHOD:


1. Place olive oil and butter in a large, heavy duty soup pot over medium-high heat. Add sausage and onions. Cook until sausage is cooked through and onions are translucent, about 5-8 minutes. Add in frozen corn and cook an additional 2-4 minutes.

2. To the sausage mixture add potatoes, milk, and chicken stock. Bring to a boil and reduce heat to low. Season with herbs, spices, and salt/pepper. Stir vigorously to combine; cover. Allow the mixture to slowly simmer for 20-25 minutes until the potatoes are tender.

3. In a small cup of water, dissolve 2 tablespoons of flour until no lumps are present. Remove lid and add the flour mixture to the chowder. Stir well to evenly distribute. Simmer for an additional 5-8 minutes or until the chowder thickens; stirring occasionally. Flour amount can be adjusted to reach the desired thickness.

4. Pour cheese into the chowder and allow to melt. Remove from heat. Give it a final stir and serve. Garnish with additional thyme and of course extra cheese. Corn ChowderCorn ChowderCorn ChowderCorn Chowder

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