Corn Chowder

It is finally cold here, which means it is time for some tasty corn chowder!

That is actually inaccurate because I also make this chowder at the end of every June for my oldest daughter's birthday. This is her favorite food, so she requests it as her special birthday dinner...every June.

June in the Wasatch Mountains. Weather wise we're in the 80 degree range, pushing upper 80's. Time to play outside, bust out the sprinklers, take a hike! It is not the time to simmer potatoes, carrots, celery and onions while making a creamy, buttery roux. June is not the time to bake delicious One-Hour Rolls while making corn chowder because your kitchen heats up like a super sauna. I love my girl though, so I do it anyway.

November is a different story. November is a great time to make a fantastic, simple, and easy to adjust corn chowder. What I mean to say is that this recipe is forgiving when it comes to vegetables. It calls for celery, corn, potatoes, carrots and onion. They don't have to be pretty, you can leave some of them out. Half the time I make this corn chowder I forget the corn. Still tastes good.

Really, this corn chowder is a creamy potato soup. It tastes even better topped with cheese, crumbled bacon, and chives. Another important tip: the deliciousness of the chowder increases exponentially with the amount of milk fat you use. Typically we are 1% milk drinkers, and the corn chowder tastes good made with  1% milk. 2% milk is better, but whole milk is divine. Once, I even used some heavy cream and it was so thick and creamy it probably was illegal in 23 states.

This recipe makes a good amount of soup, 8-12 adults. If you want to double it, I would suggest making 2 separate batches and then combine them because trying to make a roux that size is asking for trouble.

Corn Chowder

Ingredients: 

• 5 cups chopped and peeled potatoes
  
• 1 cup diced celery
• 1 cup chopped carrots
• 1 onion, diced
• 4 cups water
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk (the more fat, the better the chowder!)
• 2 generous cups shredded cheddar cheese
• 1/2 tsp white pepper
• 3 tsp salt
• 12 oz frozen corn

Directions:

1. In a large stockpot, combine potatoes, celery, carrots, onion, and water. Bring to a boil, and then simmer until potatoes are tender.
2. While vegetables simmer, in a large saucepan melt butter over medium heat. Once butter melts, slide pan off burner and whisk in flour until smooth.
3. Slide back onto the burner and stir flour butter mixture constantly while it bubbles, for about 1 minute.
4. Slowly stir in the milk. Stir continuously until sauce thickens. 
5. Mix cheese, pepper, and salt into roux (flour, butter, and milk).
6. Check on veggies in stockpot. Make sure potatoes are tender. 
7. Stir roux into stockpot with vegetables and the water. Stir in frozen corn. Do not boil, but allow corn to heat through. 
8. Serve immediately.  Top with cheese, bacon, and chives for an extra treat!

Bake the bread. Share the slices.