Homemade Corn Chowder Recipe

Let’s talk about this homemade corn chowder recipe. It’s one of my favorite “made-from-scratch” soup recipes and for good reason. It’s frugal, it’s easy, and it comes together in a snap. Most importantly, the end result is a delicious soup that’s full of complex flavors. Serve it for lunch, or add a sandwich and call it dinner. It doesn’t get much better than this on a cold winter day.

I usually blend about half the soup as stated in the directions for the recipe below, but that is of course up to you. Blend it all, don’t blend any of it. The beauty of homemade soups is that you can tweak the recipe to suit your taste. I also tend to throw in any other bits of veggies that I have on hand when I make this. Adding a couple of potatoes, diced finely as well as a bit of chopped carrot work really well in this recipe.

Corn Chowder Recipe
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Corn Chowder Recipe

Ingredients

  • 2 tablespoons butter
  • 1 onion, small, minced
  • 1/2 cup celery, minced
  • 1 tablespoon flour, all-purpose
  • 2 1/4 cups milk, skim
  • 2 8-10 ounce bags frozen corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon white peppers, ground
  • 1/8 teaspoon thyme, ground
  • Paprika

Melt the butter in a heavy 2 quart saucepan over medium heat. Add the onion and celery and saute 5 minutes or until tender. Stir in the flour and cook it for 1 minute. Be sure to stir the mixture the whole time or the flour will burn.

Slowly add the milk and keep stirring until the mixture is thick and bubbly. Add the corn, salt, pepper and thyme and simmer the soup for 20 minutes.

Just before serving, puree half the soup in blender or food processor. Or you can use your whisk to mash some of it up right in the pot. Return the mixture to saucepan and mix with remaining soup. Sprinkle some paprika in each bowl of soup when you serve it.

https://www.hillbillyhousewife.com/corn-chowder.htm

A yummy bowl of freshly made corn chowder

Ready for more delicious homemade soups like this homemade corn chowder? 
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Soups, Stews and Supper Stretchers

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