Corn Chowder Soup

Printed from: www.grandmotherskitchen.net

Ingredients

Makes 8 cups of soup

1 Tablespoon butter, salted

1/2 white onion, medium size, finely diced

1 cup celery, chopped into small pieces, you can use the top leafy part from the celery tops

a few sprigs fresh parsley, chopped (about a Tablespoon worth)

2 Russet potatoes, large, scrubbed and cubed in small pieces

4 cups chicken broth (946 ml box, We used Pacific organic chicken broth)

1 cup milk, we used unsweetened almond milk, you can use dairy milk if you prefer

2 cups corn, frozen kernels

1 teaspoon salt

1/2 teaspoon pepper

Directions

Directions:

1. Prepare all the vegetables. Dice the onions finely. We used the mandoline cutter, you can do by hand as well. Chop the parsley and set aside.

2. Scrub the potatoes with a scrub brush. We are going to use the skins as they add nutritional value to the soup. If there are dark spots cut off. Cut into small cubes. We used the mandoline cutter. Our cutter does not do cubes, so we use the setting that cuts them into french fries shape, then we cut those into small cubes. You can do entirely by hand as well if you don’t have a mandoline cutter.

3. Melt the butter into the soup pot. We used a dutch oven to cook this soup in. Add the onions and celery to the pot. Cook for 3 minutes on medium low heat. You want to cook it slowly.

4. Add the tablespoon of flour. Let cook another 3 minutes on medium low heat, stirring so it does not get too brown or stuck on the bottom.

5. Add the chicken broth. Add the potatoes and stir in. Put the lid on.

6. Simmer the potatoes on low for 10 minutes or until the potatoes are soft. Don't let the soup boil. Once the potatoes are cooked stir in the milk, parsley and corn. Add the pepper and salt and stir in. Put the lid back on, turn up the heat and bring to boiling. As soon as the soup comes to the boiling point, stir again and turn down the heat so the soup is just simmering. Cook another 10 minutes. Once you cream a soup you need to watch it does not stick to the bottom of the pot.

7. Do a taste test. If it needs more seasoning add the additional salt and pepper now. We always like to start with a small amount of salt and pepper in the first stages and do the additional seasoning once the soup is cooked. In this case we added another of teaspoon of salt and 1/2 teaspoon black pepper.

8. If there is a lot of foam on the top you can skim it off with a large spoon.

9. Turn off and let sit. You can eat right away, but we find if you leave this corn chowder sit while it is cooling down and be allowed to have at least 2 hours before eating the flavors immerse into the soup and it is more tasty than eating immediately. Just reheat before serving.

10. When you are done with the soup, let it cool to room temperature and transfer to a container with a lid to refrigerate any leftovers.

ENJOY!

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