sweet corn chowder

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Sweet Corn Chowder

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I created a brand new recipe tonight - and I just want you to know - this never happens!

The whole family loved it.

FIRST SHOT.

Usually, I have to try at least a couple times to tweak and change and improve a brand new recipe (especially one I invent in my head) …but not tonight!

It’s a creamy chowder, somewhat sweet, but with a smokey, savory twist.

Sweet corn chowder, made completely from scratch, and off of warm childhood memories of growing up on a sweet corn farm in rural Illinois.

But enough about me, my childhood, blah blah blah - let’s get to the soup. (haha)

Why don’t you just try it, then tell me what you think?

sweetcornchowder.jpg

Here’s how to make it:

Ingredients

  • 2 potatoes, peeled, and cubed (I used russet, you can use any kind)

  • 6-8 ounces frozen sweet corn

  • 1 cup diced thick ham (I used leftover whole ham roast from the freezer)

  • 4-6 cups beef broth

  • 1-2 Tablespoons olive oil or butter (to saute onions and garlic)

  • 1-2 Tablespoons gluten-free flour (I use Krusteaz)

  • 1/2 sweet onion, finely diced

  • 4-6 fresh garlic cloves, smashed

  • 1 - 1.5 cup heavy cream OR half and half

  • Salt, Cracked Pepper, Onion Powder to taste

    Garnish:

  • 4 slices bacon, crisped and crumbled (I get the no-nitrate bacon at Costco)

  • 3 green onions, diced

Instructions

  1. Prepare the potatoes (peel and dice), as well as the diced onions and mashed garlic cloves. Put a soup pot on medium heat and place the oil or butter in it. As it melts, stir in the diced onions and mashed garlic cloves. Saute them for 5 minutes or so.

  2. Drizzle a bit more oil or butter into the onion and garlic mixture, and as it heats, stir in the flour to begin making the rue. Stir briskly for one minute, then start slowly pouring in the beef broth, little by little, whisking the rue into it as you do - this will avoid clumping and produce a smooth soup.

  3. Once the beef broth and rue are smoothly combined, add in the potato cubes and bring to a boil over high heat. Bring heat back down to simmer the broth and potatoes for about 10-12 minutes, or until potatoes are just barely cooked through.

  4. Add the ham pieces, sweet corn, seasonings and cream, and cook the soup on high simmer for another 3-5 minutes. Turn off the heat. (Tip: using heavy cream is obviously higher calorie/unhealthy fat than the half and half - however, it will create a thicker soup.)

  5. Serve the soup piping hot with a crumble of crispy bacon and sprinkle of green onions over the top.

    YUMMY!

    Well, what do you think? Easy enough?

Can’t wait to see what your family thinks of this easy, cozy, comforting one-pot dinner.

Let me know in the comments below or join us for our weekly discussions in the FRESH Start Club! We like to eat around here, enjoying many different kinds of foods from all the food groups - but of course in moderation and adding in FRESH whenever we can!)

From my kitchen to yours…

Happy FRESH eating ~ Coach Bess