• Elisa Juarez

Corn Chowder

This is my mother’s simple and delicious recipe which has always been one of my favorites! It’s one of those recipes that was never written down, so I am going from memory here to get as close as possible to how my mother made it. It is one of the quickest and easiest soups I have ever made.


One medium to large potato, peeled and cut into 1-inch cubes 1 cup fresh or frozen sweet corn 1/2 onion, chopped 1-1/2 cups milk (substitute part of this with half-and half to make it creamier) 2 tablespoons butter Sea salt & freshly ground pepper Optional but delicious toppings: Crumbled feta or bleu cheese Cooked bacon bits

  1. Place potato cubes in small saucepan and cover with water. Parboil for 5-10 minutes to soften. Drain.

  2. In medium saucepan, saute chopped onion in butter until soft. Add corn, potatoes, milk, salt & pepper. Stir to combine and cook on medium heat for about 10 minutes (be sure corn is cooked). Turn heat to low.

  3. Place 1/3 to 1/2 of mixture in blender and puree.

  4. Return blended mixture to saucepan and stir.

  5. Top with sprinkles of bleu cheese and bacon crumbles. Serves 4.



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