Corn Chowder

Last year I received a collection of recipes from my husband’s aunt. There were a lot of family favorites that I have used and a few that I had not seen.  One was for Corn Chowder.  It sounded great, so we gave it a try. I tried tweaking the recipe several times, but it still was off. So I started searching and found a couple of different recipes.  I combined them, and added some seasoning. I must say after making my version twice now, my family likes it better than the old family recipe. Shhh… don’t tell anyone.

Corn Chowder recipe | Life of Momma B

3 Tablespoons butter
1 onion finely chopped
2 cloves minced garlic
4 cups chicken stock
3 cups diced potatoes
2 cups frozen corn
1 Tablespoon sugar
1/2 teaspoon crushed rosemary
salt to taste
1 cup half & half
2 Tablespoons corn starch
2 Tablespoon cold water

In the bottom of a large pot melt butter over medium heat.  Add onion and garlic. Cook for 3-4 minutes until the onions begin to soften.  Add chicken stock, potatoes, corn, sugar, rosemary and salt (see tips below).  Bring to a simmer and cook for 10 minutes.  Stir occasionally.  After ten minutes, combine the corn starch and COLD water in a separate bowl. Then add the corn starch slurry and half & half to the soup.  Return to a simmer and cook for an additional three minutes.

TIPS: The amount of potatoes can be increased up to 4 cups so there is no need to waste that half of potato.  Allow the corn to begin thawing as you prep the other ingredients. I crushed my rosemary using a mortar and pestle along with a pinch of Kosher salt.  The amount of salt needed depends greatly upon the type of chicken stock used (homemade vs. store-bought). You can substitute heavy cream for the half & half.