Soup Season: Corn Chowder

Fall is my season. But when fall feels like winter, I get a little disappointed. That is, until I remember that winter is soup season, and I love soup. I’m the weirdo that misses chicken noodle in the summertime. I’m that girl that craves chili as soon as it’s less than 80 degrees outside.

I. love. soup.

And one of my favorite recipes was given to me by my mother-in-love. It was given to her by a good family friend from Thomasville, and after the first time I tasted it, I couldn’t stop talking about it. Never in my life had I tried corn chowder, but I was quickly made a believer, and now it’s one of our go-to recipes.

photo 1

Corn Chowder:

Here’s what you need:

  • 1 roll of pork sausage (we use the HOT to give it some extra flavor)
  • 4 baking potatoes (peeled and chopped)
  • 1 12 oz. bag of frozen corn
  • 1 can of creamed corn
  • 1 can of evaporated milk
  • 1.5 cups of water
  • Basil, salt & pepper to taste

Here’s all you have to do:

  1. Brown the meat in the separate saucepan first. Make sure to cook it all the way through!
  2. While the meat is browning, in your pot (I use my LeCreuset dutch oven) boil the water with your spices and add the potatoes to get them soft.
  3. Once the meat is browned and the potatoes are soft, add corn & evaporated milk.
  4. STIR ALL THE TIME! Potatoes and corn are two things that love to stick to the bottom of the pot. Be sure to cook on medium/low. Personally, I like to cook it on medium so that it comes to a nice steady boil, but I have to stir almost constantly. Cooking on low lets you step away a little more, but it takes longer for the flavors to come together.
  5. Ta-da! You have the perfect, thick, hearty soup for all of your cold day needs!

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Hope you enjoy! More soup recipes coming soon 🙂

2 thoughts on “Soup Season: Corn Chowder

  1. Lecrecia Wilson says:

    I LOVE corn chowder but have only found “chicken corn chowder” in canned soups and don’t care of it. Must try this one.

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