Monday, May 9, 2011

Corn Chowder

“Food is the most primitive form of comfort.” Sheilah Graham

This is an extremely simple and delicious recipe. We ate this frequently growing up. It is a very satisfying potato soup without the corn. With the corn it is a great corn chowder. Enjoy!


6 russet potatoes, peeled and diced
1 medium yellow onion, chopped
1/4 cup chopped parsley
2 cups whole kernel corn
1/2 cup milk
2 tablespoons butter
salt and pepper to taste


In a large pot, just cover the onion, potatoes and parsley with water. Bring to a boil, then reduce heat, simmer 15 to 20 minutes, until potatoes are tender. Use a potato masher to lightly mash some of the potatoes to thicken the liquid.
Stir in corn, milk and butter. Heat until butter is just melted. Season with salt and pepper and serve at once.

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