Thursday, February 18, 2010

Creamy Corn Chowder

We have been making this for many years. It comes from Everything Kids, Cookbook. It was one of the first recipes my girls made on their own. I was hungry for it, so they made it this past week.

Creamy Corn Chowder

1 tbsp oil
1 onion, finely chopped
3 potatoes, peeled and chopped
2 cups water
salt and pepper
2 (15 oz) cans corn, drained
2 cups milk
2 tbsp. butter
2 tbsp. cornstarch

In a large saucepan, heat the oil over medium heat. Add the onion and cook for about 5 minutes, stirring frequently. Add the potatoes, water, salt, and pepper. Turn up the head until the mix begins to boil. When soup starts to boil, reduce it to a simmer and continue to cook for about 20 minutes, or until the potatoes are fork tender. In a separate bowl, mix the cornstarch with a little warm water to avoid clumps. Add the corn, milk, and butter. Once that comes to a boil, add the cornstarch mixture to thicken the soup. Continue to simmer for about 10 minutes, stirring occasionally.

- We add a clove of garlic to the onions for some extra flavor.

No comments:

Post a Comment