Well the weather is finally changing, we woke up to slightly frosted car windows and a cold, blustery day. It’s days like this that a nice warm soup does the body good. It is on days like this that I look to one of my mom’s standard recipes that I had growing up, Corn Chowder, as my cure for the cold weather. What I love about this recipe is that is that it is a soup that is filling and warms you up, and it is extremely easy to make and uses ingredients that you are likely to have on hand. So if you need a soup to warm you up, that takes less then 20 minutes to put together, using easily accessible ingredients then give my mom a big kiss thank you and give this a try.
Beckie’s Corn Chowder
475 mL (2 c.) water
300g (2 c.) potatoes, diced
150g (1 c.) carrots, chopped
75g (1/2 c.) onion, chopped
1 1/2 tsp. salt
1/4 tsp pepper
50g (1/4 c.) butter
30g (1/4 c.) flour
475 mL (2 c.) milk
227g (1 c.) Parmesan cheese, grated
300g (2 c.) corn
Add water to the potatoes, carrots, onion, salt and pepper. Bring to a boil and then reduce temperature and simmer for 10 minutes. Do not drain.
Meanwhile melt the butter in a medium sauce pan and then add the flour. Stir until butter and flour become a paste.
Slowly add in the milk. Stirring continuously. Cook on a slow simmer, allowing the sauce to thicken.
Once the sauce is thick add the cheese and stir until melted.