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the best ever corn chowder

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I found this in the Taste section of the Indianapolis Star and just had to clip it. Corn Chowder is one of my favorite types of soup. Photo: dailyunadventuresincooking.com

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For the best ever corn chowder

  • 1 Tbsp
    high-heat oil (safflower or grapeseed)
  • 1 lg
    white onion, diced small
  • 5
    6-in. celery stalks, diced small
  • 3 clove
    garlic, minced
  • 2 Tbsp
    all purpose flour
  • 6 c
    vegetable broth
  • 2 1/2 c
    frozen corn
  • 1 tsp
    mccormick's old bay seasoning
  • 2
    yellow potatoes, peeled and diced
  • salt and pepper
  • 1 bunch
    chives, chopped

How To Make the best ever corn chowder

  • 1
    In a large soup pot, heat the oil over high heat. Add onion and celery and saute for 2 or 3 minutes, until translucent. Add garlic and cook for 1 minute.
  • 2
    To this mixture, add the flour and stir until well blended. Add the broth a little at a time, stirring and scraping down sides of pot. Add corn and Old Bay Seasoning; simmer until the soup has thickened, about 5 minutes.
  • 3
    In a blender, puree half the soup until smooth. Pour this back into the pot and add the potatoes.
  • 4
    Simmer until the potatoes are cooked or about 20 minutes. Season with salt and pepper to taste. Serve garnished with chopped chives.
  • 5
    NOTE: If you don't have safflower or grapeseed oil, you may use regular oil, but don't use high heat. It may take an extra few minutes for the onion and celery to become translucent.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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