Best Corn Chowder

corn chowder

What’s better than a fresh corn chowder that’s light on the waistline? If you make the rue heavy and thick, you’ll never miss the cream.

Change of season is the perfect time for soup. A heavy golden rue is the key to this recipe, in which I substitute whole milk for heavy cream. The best part is the simplicity in preparation, and the hearty ingredients will hold up to a longer simmer if necessary. So go ahead and enjoy the cool outdoors while this chowder simmers to perfection. It’s also great the next day!

Best Corn Chowder

By 2013-04-23

  • Prep Time : 15 minutes
  • Cook Time : 30 minutes
  • Yield : 8

Ingredients

Instructions

  • Melt butter
  • Stir in flour and paprika on medium heat until bubbly
  • Add potato, celery, shallot, chicken stock and salt
  • (Use any onion on hand, and bouillon instead of stock if necessary but omit salt in this case)
  • Cook uncovered 10-15 mins until tender
  • Add milk and corn and cook until corn is tender, about 8 minutes
  • Sprinkle with fresh parsley
  • I like to simmer stirring occasionally for another 10 minutes, so the chowder thickens and the flavors really have a chance to marry. Taste and simmer. Repeat. You'll know when it's done.
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