Corn Chowder
If you’ve ever been to Pennsylvania, you’d know that it’s mostly farm land which means there’s LOTS of corn fields. It can make for a scenic view while driving, but can also be a bit scary because you never know when a deer’s going to run out in front of you. So it’s best to drive with caution around them. That’s besides the point though. When the corn harvesting season rolls around there’s lots of corn to be eaten, and it’s a nice crisp and sweet corn, which makes for a very good corn chowder. The fresh Pennsylvania corn is so good, you can even just eat it plain.
The recipe that I’ve shared below is actually a combination of a few corn chowder/soup recipes that I have. When I cook (or bake) I usually look for a few recipes of the same food and combine them to make up my own, so that’s what I’ve shared below. Feel free to add your own twists on it to make it just the way you like!
Enjoy! ~ Kelly
Corn Chowder
Comforting corn chowder made with fresh corn and topped with crisp bacon.
Ingredients
Instructions
- Cut the corn from the 6 cobs (or use 3 cups of frozen corn, if fresh isn’t available). In a saucepan combine the corn kernels and water. Bring this to a boil, then reduce the heat and let it simmer for 10 minutes.
- While the corn is cooking, melt the butter in a large pot and add the diced onion. Sautee the onion for 2-3 minutes. Add the flour and stir using a metal whisk to make a roux. Cook for 2-3 more minutes, whisking constantly.
- When the corn is done cooking, slowly add the corn and boiling water to the pot with the roux, whisking constantly. Add the milk. Bring this back to a boil, then reduce the heat and simmer for 10 minutes. Add the salt and pepper. You can mix in 1-2 tbsp more butter to the soup, if desired. Top the soup with the bacon pieces right before serving, if desired.
Nutrition Facts
Calories
208Fat
11 gSat. Fat
6 gCarbs
24 gFiber
2 gNet carbs
22 gSugar
10 gProtein
7 gSodium
316 mgCholesterol
29 mg*Nutritional information is estimated
