I'm not entirely sure why I have ten pounds of frozen corn in the freezer, but I do.
Corn Chowder. It had to happen.
I have a mission in mind for a roasted corn chowder with poblano peppers, but this isn't it. This is the "I couldn't find poblanos and there isn't enough time to be messing around" Corn Chowder that I've been known to make when in a hurry. It's about as straight forward as you can get. Which, sometimes the simple things are the most delicious. And that's just fine.
2 tablespoons butter
1 medium onion, diced
1 clove minced garlic
2 medium potatoes, diced
1 stalk celery, diced
3 cups milk
3 cups frozen corn
1 cup heavy cream
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried oregano
1 teaspoon cornstarch
1. Place the butter in a large nonstick pot. Melt it over medium to low heat then toss the onion and garlic in there. Stir every minute or two.
2. While the onion is working its way to being clear, chop and throw in the potatoes and celery. Remember to stir so that your onion doesn't stick.
3. Take 1 cup of milk and 1 cup of corn and place them in a food processor or blender or whatever. You just need to smash them together to create a sort of creamed corn.
4. Toss the creamed corn into your pot. Cook with medium heat until everything starts to boil. Add the remaining milk and corn. Stir, stir, stir. Allow the soup to cook at medium heat until it boils, then reduce the heat to low so that it all simmers.
5. Throw the cream, salt, pepper, and oregano in there.
6. Mix the cornstarch with a tiny bit of water then throw it in the pot as well.
7. Keep cooking the Corn Chowder over medium heat until the potatoes are soft and the liquid has thickened. It takes about 10 minutes.
8. Tah-dah! You have a nice simple Corn Chowder that everyone seems to like. Enjoy!