Corn chowder recipes might use fresh, frozen, or canned corn. The variations can include meat such as chicken or bacon, or it might be vegetarian. The creaminess could be derived from milk, cream, or half and half. This Parmesan Corn Chowder uses any combination of corn. Bacon is my preferred adornment. And whatever milk on hand works for this soup. (If half and half happens to be in my fridge, it’s going in.)
This soup recipe is nice any time of year. It’s especially tasty during the summertime when fresh sweet corn is plentiful. Fall always beckons our favorite soup recipes, and this is my first one to pull out this year! All winter, various soup recipes will be vying for our attention – such as
Roasted Tomato Basil Soup for a fresh, healthy warm-up,
Chili Soup paired with homemade Cinnamon Rolls,
or Broccoli Cheese Soup that’s better than going out to a soup and sandwich shop!
Here’s my take on a tasty Parmesan Corn Chowder:
Parmesan Corn Chowder
Creamy, savory, and sweet; tasty any season
Ingredients
- 2 c chopped peeled potato
- 1/2 c sliced carrot
- 1/2 c sliced celery
- 1/4 c chopped onion
- 1/4 t pepper
- 1/2 t salt
- 3 T margarine
- 1/4 c flour
- 2 c milk
- 1 c freshly grated Parmesan cheese
- can cream-style corn
- 1 c frozen or fresh corn kernels
Instructions
- Boil in a large pot: 2 c water, potato, carrot, celery, onion, pepper, and salt. Cover and simmer 10 minutes.
- In another large pot: melt margarine, stir in flour and cook for a minute. Add milk, whisking over medium heat until thickened. Turn heat down and add cheese, corns, and combine with other pot of vegetables and liquid.
- Optional: Ladle half of the cooked veggies into the cream mixture, and emulsify the remaining vegetables in the cooking liquid before adding it to the cream mixture. This adds a little more thickness.
- Top with crumbled bacon, if desired.
Leave a Reply