We love corn. Each week at the Farmer’s Market we fill up a whole green bag with corn – and I think that the boys will be really upset when the season finishes as we practically eat it every day. Boil or BBQ’ed, on or off the cob, in salads or in soups, we have enjoyed corn this season.
The other night I thought that I would whip up a little corn chowder for dinner {as it was a surprisingly cooler night here in Canberra}. Don’t let the word ‘chowder’ put you off -it just means that it is a soup prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable.
This corn chowder recipe is nutritious and delicious and super simple, so give it a go and let me know what you think! You can easily make the recipe vegetarian by using veggie stock instead of chicken stock and it becomes the perfect recipe for a Meatless Monday.
- 1 tablespoon butter
- 2 brown onions, chopped
- 1/2 bunch of celery
- 1/2 bunch of spring onions
- 1/4 cup plain flour
- 3 cups milk
- 2 cups Campbell’s Real Stock Chicken
- 4 cobs of corn,
- 500g unpeeled Desiree potatoes, cut into 2cm cubes
- salt and pepper
- Melt butter in a large saucepan over medium heat. Add onion and celery. Cook for 3 to 4 minutes or until onion is tender. Add flour, stirring constantly. Cook, stirring, for 1 minute. Combine milk and stock. Slowly add to onion mixture, stirring until well combined.
- Bring to the boil, stirring occasionally. Add corn kernels {removed from the cob}, potatoes, salt and pepper. Return to the boil. Reduce heat to medium-low and add the shredded celery leaves and spring onions. Simmer, uncovered, for 15 to 20 minutes or until thickened and heated through. Season with salt and pepper. Serve.
Does your family love corn? Do you buy tinned or frozen corn when the fresh corn goes out of season? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
Surprising how many people say they dont like corn. i would consider this to be the ultimate soup. i am a definite corn lover.
Delicious! I’m not sure my random corn-hating kid will go for it, but the rest of us are looking forward to giving this one a go! x
Oh man, I think my children could live off corn. Hopefully this soup might change their minds on this awesome veggie
Oh you have made me want to make this (and how cute is your little one btw). Thanks for linking it up to YWF
Thanks Vicki – he is a cheeky little monkey, so he is lucky that he is so cute!
This sounds delicious and look at the size of that corn! I rarely buy it fresh because the fussy eater in our house won’t eat it off the cob, but he’ll happily eat it out of the freezer! I’m so excited that Autumn is here, bring on soup season!
Oh man, we went through a stage when the boys wouldn’t eat it unless it was on the cob. Very painful to watch two little ones struggling – but they would sit and the dinner table for almost an hour eating corn on the cob after corn on the cob.
Oh how I love corn chowder! Milk-based soups are a nice change for the usual ones with stock only as the base – they have such a nice creaminess that is so comforting!
I know, right? Hardly anyone makes a milk-based soup these days. And they are so tasty!