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.
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.