Kansas City has been feeling some fall-like weather the past few days. Some rain, some sun, but over all cool days. I am a summer sun gal. I love the sun, I love the warmth. I think part of this is because I am always cold. But while I love the summer, I enjoy the foods of fall so much more. Chili, soups, chowders, casseroles, slow cooker meals & baking of course.
So of course I jumped at the opportunity to make chowder over the weekend. I really wanted a soup & salad. That's it. That is all I have wanted for the past 4 days. But we had so many leftovers, I felt guilty eating out.
I checked my fridge to see what I had to make a soup. I needed to use some ears of corn & with my handy dandy corn scrapper thingie, I thought, corn chowder!
I based my recipe off of a few recipes, so this is sort of my own.
4-6 ears of corn
1 bunch of green onions
4 cups of chicken broth
2 1/2 cups of milk
2 1/2 Tbsp flour
salt, pepper & garlic powder
Boil your ears of corn, then strip corn off the ears.
Meanwhile, cut the potatoes into bite-sized diced pieces.
Place potatoes, chopped green onions & chicken broth in a large pot or dutch oven.
Bring to a boil. Cover & simmer for 10 minutes or until potatoes are tender.
In a separate bowl, mix the milk, flour & seasonings. Add to the potato mixture. Stir continuously until bubbly. Reduce heat & continue to cook until it is at the thickness you like.
Now you can add bacon or chicken to this as well. I just wanted a vegetarian soup.