I love chowders this time of year. There is just something soooo comforting about a chowder or soup with a great bread for dinner. One of my families favorites is corn chowder. It has a slightly sweet flavor, but is hearty and savory…. all at the same time.
- 4 cups of whole kernel corn (or 2 – 16 ounce cans, drained)
- 3 – 4 medium russet potatoes cut into 1″ cubes
- 1 medium onion, chopped
- 2 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 1/3 cups of evaporated milk ( or 2 – 5 ounce cans)
- 1/3 cup of heavy cream (or milk)
- 4 Tablespoons of unsalted butter
Put the corn, potatoes, onion, chicken broth , salt and pepper in a 3 – 4 quart crock pot. Cook on low for 7 – 9 hours or on high for 3 1/2 – 4 1/2 hours. Once this has cooked, take half of the mixture and puree it in a blender. Be very careful to to only fill the blender half full at a time, covering with a hand towel when blending instead of lid. After you have pureed half of the mixture, add it back to the crock pot with the rest of the mixture. Now add evaporated milk, heavy cream and butter. Cook an additional hour on high and stir to incorporate well. Serve in bowls and make sure to serve with a nice bread, biscuit or roll.