There is something particularly comforting about soup on a cold, dreary day. Maybe it’s the vegetables or the warmth, but a good soup is high on my list of comfort foods.
And it can’t be one of those thin, runny, mostly broth types of soup. I like a hearty soup, something that feels like a meal, not simply an appetizer.
My family enjoys this easy version of corn chowder. It’s nothing fancy, just a nice, quick, thick soup, loaded with vegetable. I must admit, I do own potato flakes, and I used them to thicken this soup. If you are really opposed to potatoes in a can (and I can’t exactly blame you) you could just add a couple cups of leftover baked potatoes or mashed potatoes. I am usually a from-scratch kind of cook, but with potato flakes and frozen corn, this is quick meal to get on the table on a busy weeknight.
Although this soup is good by itself, it’s one of those dishes that be garnished to suit your tastes. My kids and I love this chowder with some cooked, cocktail shrimp; however my husband thinks bacon, cheddar cheese, and green onions are the best topping.
Quick Corn Chowder
If you prefer a spicier soup, hot sauce or a bit of cayenne would be a great addition.
- 1 TB olive oil
- 1 TB butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 rib celery, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 3 cups frozen corn
- 1 1/2 cups dry potato flakes
- 1/4 tsp paprika
- 2 cups chicken broth
- 2 cups milk
- 1 cup half-and-half
- salt and pepper to taste
- cheddar cheese, green onions, shrimp or bacon for topping if desired
- In a large saucepan, heat butter and oil over medium heat. Add onions, pepper,celery, and carrots and cook until tender, about 8-10 minutes. Add garlic and heat until fragrant, about 30 seconds.
- Stir in corn, potato flakes, paprika, and broth. Cover and reduce heat to low; simmer for 10 minutes. (If the soup is too thick when you add the potatoes, simply add the milk before simmering 10 minutes.)
- Stir in milk and half-and-half and heat thoroughly. Garnish as desired.