Beckie’s Corn Chowder

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.

Add the corn and vegetables to the sauce and heat through but do not boil.

One thought on “Beckie’s Corn Chowder

  1. A wonderful tradition to pass along…..I learned to make this soup in the kitchen of good friends when I was a new wife….both the flavor and the memories of making it continue to keep it on our favorite list!

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