The Shady Porch: Creamy Corn Chowder


Creamy Corn Chowder

They are predicting our first snow for this weekend; the temperature is already dropping, and we've had a drizzly rain all day. Such weather is ideal for this Creamy Corn Chowder. It will warm you from the top of your head to the tips of your toes. The flavor of the rich, creamy soup with the fresh sweetness of the corn make a delicious combination. The bacon and chives add an extra flavor pop as well. The easy-to-make, hearty soup can be whipped up in little time and will surely garner rave reviews.  

Creamy Corn Chowder
Creamy Corn Chowder

2 bags of frozen whole kernel corn
½  cup chopped onion
8 cups of milk (you can use Half & Half or a combination of the two)
4 T. butter
6-8 T. flour
2 eggs beaten
1/4 t. pepper  
salt, as desired

1.  In a large saucepan, combine the corn and onions with ½ cup of water, and bring to boil. Cover and allow to simmer until the onions are tender. 
2.  In a measuring cup or bowl, gradually mix ½ cup of milk into 8 tablespoons of flour. Set aside.
3.  Add 7½ cups of milk, butter, pepper and salt to corn-onion mixture. Stir to incorporate. 
4. Gradually stir in the flour mixture. Cook and stir; the chowder will thicken gradually.
5. In a small bowl, beat the 2 eggs; add a spoonful or two of the hot corn mix to the eggs. Then stir the egg mix into the soup.
6.  Simmer on low until appetites are ready. 

Garnish with bacon bits and snipped chives, if desired.
-adapted from Better Homes and Gardens New Cook Book, 1976

a bowl of Creamy Corn Chowder

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