Would you rather see the UK version? Would you rather see the Corn chowder version?
Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Heat the olive oil in a medium saucepan over a medium heat. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves.
Bring the soup back to the boil, then serve. This is delicious with a crusty brown roll or a Parmesan crisp. If you wanted to make this more of a main meal you could always add some fresh or smoked fish or maybe even a handful of shellfish. Add them at the same time as you add the corn and make sure they are cooked through before you serve.
Chives and parsley are great in this soup but you can also finish it with spring onion tops or even crumbled crackers. Whenever you’re simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn. If it’s summer, buy some fresh corn and cut the kernels off the stalk—see if you can taste the difference. This corn chowder is flavored with a generous amount of bacon and cream-style corn. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. The chowder is delicious as it is, but it is also versatile and can be changed to suit your taste. Add a few chopped green onions or two tablespoons of minced fresh parsley for additional color. Or reduce the bacon and add some cooked diced ham or chicken to the chowder before it’s finished cooking.
Or turn it into a clam and corn chowder! See the tips and variations for more ideas and additions. Cover, reduce the heat to low and continue cooking at a simmer for 15 to 20 minutes. Stir in half-and-half and heat through but do not boil. 2 cups and add two 5- or 6-ounce cans of minced clams along with the potatoes. Replace the 2 cups water with clam juice.
2 cup of diced celery to the bacon drippings along with the potato and onion. 4 cup of finely diced sweet red bell pepper along with the potato and onion. Garnish servings with a few tablespoons of shredded cheddar cheese or a sprinkling or grated or shredded Parmesan cheese. Replace the half-and-half with 1 cup of whole milk and 1 cup of heavy cream. Replace the water with chicken broth or vegetable broth. I don’t like this at all.
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me. 16-20 minutes or until potatoes are tender. Stir in the milk, salt and pepper.