Saturday, September 24, 2011

RECIPE: Corn Chowder

Fall weather momentarily appeared over the last week or two, so I jumped at the chance to make my favorite fall recipe earlier this week. I found this recipe on a recipe card rack in the cheese section of the Sneads Ferry, NC Food Lion a few years ago while I was at the beach with my family. Random!


CORN CHOWDER (serves 4)
1.5 T olive oil
1.5 t garlic, minced
3 c frozen hash browns with onions & peppers
3 c milk
1 15 oz can creamed corn
2 c corn, frozen or canned
1/2 t salt (maybe a little less)
1 bay leaf
1 t southwestern seasoning
8 oz havarti jalapeno cheese, sliced

In a large saucepan, heat the olive oil over medium heat. Add the hash browns and garlic and cook for 8-10 minutes or until the onions soften and the potatoes start to brown slightly. Stir often. Add milk and stir until well combined. Add the corn kernels, creamed corn, and seasonings and stir well. Bring the soup to a simmer, reduce heat to low and cook for 10 minutes. Remove the bay leaf. Begin adding slices of cheese a few at a time and stir until they are all well blended. Serve with salad &/or crusty bread.


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