Judi’s Old Fashioned Corn Chowder Use a VERY LARGE soup kettle (12 quart?). In the kettle, melt ¼ pound of butter (until just melted – not brown) and add: 1 large sweet onion (regular yellow onion is okay but a sweet onion is best) chopped 4 to 6 stalks of celery chopped (Optional – ½ green bell pepper chopped) (Also Optional 2 cloves of garlic chopped) Sweat the veggies in the melted butter until just beginning to be translucent. Do not overcook or brown them. Then Add: One - 1 quart package Swanson veggie broth (or if you prefer, 4 cups of water and 2 to 4 chicken or veggie bouillon cubes) All of the juice from 2 or 3 cans of whole kernel corn About a 1/2 pound of carrots peeled and sliced About 1 1/2 lbs of fingerling, red, or Yukon gold potatoes unpeeled and cubed (good size chunks) Salt and pepper to taste (I usually add about a tablespoon of salt and a teaspoon of coarsely ground pepper at this stage and wait until later to add more if needed. 1 teaspoon chopped Basil or Parsley (dry or fresh – it is just to add a little flavor and texture) If the carrots are large chunks, you might want to cook them for a few minutes before adding the potatoes. Boil slowly for about 10 or 15 minutes or until the potatoes and carrots are cooked but still firm. Don’t let them get mushy. While the veggies are cooking, cut about 1 pound of cooked ham (I only use Cure 81) into bite sized pieces. Now, add all of the following ingredients in the order listed – this is important to keep the milk from curdling 1 package frozen petite white corn 1 package frozen yellow corn The cans of canned corn you have already drained 2 or 3 cans of creamed corn (I generally use the cheapest creamed corn I can find – for some reason it works better – I think it is because it is more sauce than corn.) About a quart of 2% milk The ham pieces Stir very well and let everything simmer (don’t let it boil – just a low simmer – to keep the milk from separating) until the corn is heated through completely. Taste and add more pepper and salt if needed. Hold a large metal soup ladle in your hand during this time because you will need it to bop the heads of the gathering crowd of “taste testers” that drift into the kitchen.
Posted on: Sun, 06 Oct 2013 23:56:37 +0000
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