When we moved abroad, I felt the need for a simplified corn chowder recipe from my usual bacon-enhanced version. This one is so easy and so good that it has been put in our regular dinner rotation. Maybe I'll switch back to my more time-intensive recipe when we move back to the States. But maybe not.
Out-of-Country Corn Chowder
(adapted from Food Network)
1 tablespoons butter
1 tablespoon vegetable oil
1/2 onion, diced
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/8 cup all-purpose flour
3 cups chicken or vegetable stock
1 cup whole milk
2 potatoes, diced
1 celery stalk, diced (optional)
1 carrot, peeled and chopped (optional)
1 (15 ounce) can fresh corn, drained
1/2 cup shredded cheddar cheese (or whatever kind of cheese it is that we use here)
1) Heat the butter and vegetable oil in a soup pot over medium heat. Add the onion and garlic and cook until the vegetables are soft, 8 to 10 minutes.
2) Stir in salt and pepper. Dust the vegetables with flour and stir to coat everything well.
3) Stir in the stock and bring to a boil. Add the milk, potatoes, celery, and carrots and bring to a boil; boil for about 7 minutes or until the potatoes break down (this will help to thicken the soup and give it a good texture).
4) Add the drained can of corn; simmer 2-3 minutes. Stir in the cheese a little at a time until combined. Enjoy!