Making soup is easier than you think and my corn chowder will make a delicious addition to your home menu. It's easy to change the recipe up following my guidelines to create your favorite cream soup.
With the cold weather upon us, its time to start thinking about adding soups to our home menus and my Corn Chowder recipe is a delicious way to get started!
Whether you serve them up as a main course or a starter, making delicious soups for your family and friends is easier than you think with soup tips and tricks that I’ve learned throughout my culinary career.
Part of the problem is always the time it takes to prep your ingredients and a lot of that has to do with y our knife skills. In this weeks show I gave some pointers on how to use your knife more effectively when cutting vegetables as well as some tips that will help you in your prep work. Just watch the video at the bottom of the page and you’ll see what I mean.
Soups like this Corn Chowder are easy to make and are fresh and full of flavor, unlike the soups you get out of a can where everything tastes the same.
Do I have to use fresh vegetables in my soup?
No, you don’t. I prefer using frozen or fresh vegetables in my soups but you can also use canned vegetables if thats what you have on hand.
Once you see how easy they are to make and how many different types of soup you can make they’ll be no going back to the canned soups.
*Disclaimer* I do keep some canned soups on hand in case we lose power due to inclement weather and of course in case of a Zombie Apocalypse!
What vegetables do I need to make soups at home?
Most soups start out with three basic vegetables, celery, carrots and onions. This is called a Mirepoix.
When making chowders you add potatoes. Since I was making Corn Chowder the other ingredient is pretty obvious, corn.
What else can I add to my soup?
Grains, Pasta, and Beans help keep the variety in your soup-making as well as using any leftovers you may have in the fridge.
Originally soup was made up of anything extra we had lying around, so don’t be afraid to get creative with your leftovers!
How to Make Delicious Soups in Your Home
Check out my video to see how I go about creating soups. Once you get the basics down you’ll be creating delicious soups from all those leftovers you use to throw out. That’s a win-win in my book!
If you liked this soup recipe you may also like these:
- Cream of Broccoli with Roasted Tomatoes
- Italian Wedding Soup with Tortellini
- Lobster Chowder
- Manhattan Clam Chowder
- Sausage and Bean Minestra
Corn Chowder Recipe
- 8 ounces unsalted butter
- 1 cup flour
- 2 qt vegetable or chicken stock
- 1/2 cup heavy cream ( light cream, milk or half and half can be used)
- 2 carrots small dice
- 4 stalks celery small dice
- 1 medium onion small dice
- 2 potatoes unpeeled small diced
- 2 ears fresh corn or frozen corn
- Sea Salt and Pepper to taste
- pinch of thyme to taste
- In a sauce pan add butter and allow to melt
- Add diced vegetables and allow to saute for about 5-7 minutes over med-high heat
- Add in the flour and mix well, turn down the heat to low and allow to simmer for 5-7 minutes to let the flour cook.
- Add the hot stock to the roux (butter and flour mixture) and mix in well.
- add the milk and corn, reduce heat and allow to simmer for 30-45 minutes.
- If the chowder appears too thick, thin it out with additional milk, stock or water.