Gardens, scholars say, are the first sign of commitment to a community. When people plant corn they are saying, let’s stay here. And by their connection to the land, they are connected to one another. ~Anne Raver
A chowder is a thick soup made with milk or cream. It is chunky with whatever happens to be its focus: corn, vegetables or fish.
Since I don’t eat fish, in our house we lean towards the vegetable-oriented chowders.
This East Coast Corn Chowder is simple, and can be made with fresh or frozen corn depending on the season.
I like it as it is, but it does lend itself to adaptations. You could add ginger and jalapenos for some bite, or vary the veggies with what you’ve got on hand.
Great with Olive Oil Tea Biscuits on the side.
- 2 tablespoons / 30 ml butter
- 1 medium onion finely chopped (about 1 cup / 250 ml)
- 2-3 stalks celery finely chopped (about 1 cup / 250 ml)
- 1/2 teaspoon / 2.5 ml salt
- 1/4 cup / 60 ml flour
- 1/4 teaspoon / 1.25 ml ground pepper
- 2 teaspoons / 10 ml sugar
- 4 cups / 1 liter chicken or vegetable stock
- 3 cups / 750 ml corn kernels fresh or frozen
- 2 cups / 500 ml milk
Melt butter over medium heat in large saucepan.
Add onion, celery and salt and cook until onion and celery have begun to soften. Do not let the onion brown. If it starts to brown, turn down the heat.
Add flour and pepper to vegetables and stir until the vegetables are coated with the flour. Cook for 2-3 minutes, stirring to prevent the flour from sticking to the bottom of the pot.
Add the stock. corn and sugar and simmer for 10-15 minutes. The chowder should start to thicken up a bit.
Add the milk. Heat the chowder to the boiling point and remove from heat.
For extra richness, replace 1/2 cup of the milk with cream.