Corn Chowder

Here's the thing...I haven't been the best cook lately.  I've made a lot of really simple, super cheap, and downright lazy dinners.  I decided it was time to try something new (and to actually cook...if I'm being honest), and a soup sounded like just the thing!  I flipped through a few of my cookbooks and found this recipe.  I usually try to find recipes that follow these three guidelines:
    1. It should be simple. 
    2. Most of the ingredients should already be in the house. 
    3. Making it shouldn't consume my entire evening. 
The Taste of Home Cookbook gets it right most of the time! My mother-in-law gave me this cookbook for Christmas a few years ago and it really has some great recipes!

Ingredients: 
    1 large onion, chopped
    1/2 cup butter
    2-1/2 cups water
    2 cans (14-3/4 ounces each) cream-style corn
    4 medium potatoes, peeled and cut into 1/2-inch cubes
    2 cups milk
    1-1/2 teaspoons salt
    3/4 teaspoon pepper
    Minced fresh parsley (or dried!)



1. In a DUTCH oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes until potatoes are tender. Reduce heat to low.

2. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Makes about 2 quarts.

Editor's Note: You may substitue 2-1/2 cups chicken broth for the water. Omit salt.

I didn't notice the "Editor's Note" until typing this up...but I thought about adding broth as I was cooking because I freeze my chicken broth when I cook up chicken! Kinda funny! I also think adding the broth and some chicken would make it a lot more like my favorite college town resturant's Chicken Corn Chowder.  To make it more like 8th Street Grill's chowder I would probably add a little more corn as well.

When I made it tonight I used 6 small red skin potatoes, with the skins. I think next time I'll use OreIda frozen, cubed potatoes and just wait a few minutes after adding the corn and water/chicken broth before tossing in the potatoes. I would probably toss them in frozen.  I think this would make this recipe even easier as you wouldn't have to peel potatoes and the small size is perfect for soup!

It was really good as was, but think you could have some fun switching it up! Definitely going to try making it with homemade chicken broth next time!  Which will probably be next week!

It's sooo pretty!

 Can I just add as a side note that I've always wanted a Le Creuset French Oven.  I've never used one...but I know they are quality.  And I LOVE the colors!  They are so much fun!  Right now, I would totally go for the kiwi color...but dijon and carribean would be right up there too!  Sometimes TJMaxx/Marshall's/Ross will carry different Le Creuset pieces, but they're still expensive!  Someday...right?