I have made this corn chowder for my family for many years. I probably found this in a food magazine or newspaper 20 years ago and adapted it to our taste. This soup really fits the bill on a cold winter day. I have suggestions to make it quick and easier than it already is.
As I have stated before in other blogs, while you are preparing for one meal you can store up or cook ingredients for a second or third meal to save you time. For this soup many times I have frozen green pepper chunks in the freezer ready to put in soups or Spanish rice. While you are cutting them up for one meal you can cut up several extra and freeze them. This is the same for the potatoes in this recipe. When baking potatoes for one supper, thrown a few extra in the oven for this chowder, hash brown or any soup or dish that requires potatoes. Keep them in the refrigerator for your next meal, they will probably be good for 5 days.
1 medium onion diced
1/2 cup chopped green peppers, only green
2 cups of cubed potatoes
1 can sweet corn drained – or frozen corn
1 can cream corn – I make my own in a food processor using my frozen corn. In that way, I can control the sugar and salt that they normally add to the can cream corn. You can use whole corn in a can to process as well.
1 can cream of mushroom soup
1 can of mushrooms, juice and all – or use fresh mushrooms sautéd in butter
6 cups of milk or more depending on how thick or thin you like the chowder.
½ stick of butter or more, not margarine, for extra flavor and richness – Add the amount to suit your taste
Salt and pepper to taste.
Sauté onions and green peppers in 2 tablespoons of butter slowly in your soup pan. If using raw potatoes add them to the onions with about ½ cup of water. Bring up the temperature in the pan and put the lid on and then turn the stove on simmer until the potatoes are soft but not falling apart. Otherwise throw in peeled and chunked bake potatoes without the water. Add the remaining ingredients and turn the stove to medium high to heat everything through, then turn it to simmer for 20 minutes. Serve with cheddar biscuits, fresh baked bread and a salad. Yum.
Sally's Grab Bag Blog