Creamy Corn Chowder Recipe

One thing I want to do this year and for the rest of my life is pick up cooking. I’ve always liked cooking but sometimes I feel like I’m cooking the same thing over and over. So this year, I want to expand my horizons in the kitchen.

I looked up a few recipes for corn chowder and came across a wide variety of ingredients, well as far as what creams to use, whether to use seasoning or not. So, I looked at what I had at home and based on similarities of the recipes, I came up with my own recipe. I must say it came out pretty good, especially paired with the cornbread I made. I season my food by eye, without measuring. So for the sake of this recipe, I came up with these measurements that are more or less what I used.

Ingredients

  • 1 Can Corn, whole Kernel
  • 1 Can Cream Corn
  • 1 Onion, diced
  • 3-4 Large Potatoes, diced
  • 2 Cups Chicken Broth
  • 1 tsp Garlic Powder
  • ½ tsp Rosemary, dried
  • ½ tsp Thyme, dried
  • 2 Cups Half and Half
  • ¼ cups Butter, unsalted

Directions

  1. Wash and dice all potatoes into desired size. The larger the cut the longer it takes to cook.
  2. Peel and dice onion.
  3. Pour both cans of corn, diced onion, diced potatoes, chicken broth, and all of the seasonings into crockpot.
  4. Cook on high for 3 hours or low for 7 hours. *
  5. Add half and half and butter and cook for another hour.
  6. At this point, check firmness of potatoes. They should be firm but not hard. If the potatoes are still hard cook until desired softness.
  7. Serve with cornbread.

*  When I was making this soup, I had no idea the potatoes that I had would take so long to soften, especially since I cut them in such small pieces. I guess it seemed like a long time because I was hungry and sick. I needed some food and this wasn’t cooking fast enough. I ended up taking it out of the crockpot and putting it to boil on the stove. I also mashed the potatoes in the pot to thicken the soup.

Aside from my impatientness, this would be completely fine in the crockpot. Maybe I should have done it over night. It’s seriously like watching water boil. But I guess it was worth the wait. The cornbread and corn chowder was the perfect amount of sweetness and creaminess, perfect for my cold.

Let me know if you tried the recipe and how it came out!

~Kelsey Sherri

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