- 1
- 2
- next
- | single page
Creamy Corn, Potato and Sausage Chowder. (Susan Russo / January 2, 2013) |
Maybe it's because I grew up in New England, home of New England Clam Chowdah. Or maybe it's because it was my mom's favorite soup. All I know is that every winter, as sure as the leaves fall from the trees, I crave a bowl of steaming hot corn chowder.
When I called my mom to tell her I wanted to make corn chowder and would like her recipe, she said, "Ooh, corn chowder! That's my favorite soup." I smiled.
"I'm sorry, honey, I don't have a recipe. But it's chowder. Everyone knows how to make chowder." Or so every New England mother who makes chowder firmly believes.
So I conjured up images and smells of mom's corn chowder and started chopping and sauteing and pureeing. I added sausage for depth of flavor and cheddar cheese for richness. Then I adorned each serving with a simple corn relish that added just the right amount of texture to keep things interesting. The chowder turned out just like I wanted it to: it was wonderfully thick and creamy and had a deep corn flavor.
After I was finished, I called my mom and told her all about it. Her response: "Ooh, that sounds wonderful, honey! Can I have the recipe?"
If you froze summer sweet corn, now is the time to whip it out. Of course, either frozen or canned corn from the supermarket works just as well.
Creamy Corn, Potato and Sausage Chowder with Corn Relish
Makes 4 servings.
Corn Relish:
1 teaspoon olive oil
1 cup fresh corn kernels (or canned)
2 green onions, sliced
1 teaspoon finely chopped fresh parsley
Salt, to taste
Chowder:
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth
When I called my mom to tell her I wanted to make corn chowder and would like her recipe, she said, "Ooh, corn chowder! That's my favorite soup." I smiled.
"I'm sorry, honey, I don't have a recipe. But it's chowder. Everyone knows how to make chowder." Or so every New England mother who makes chowder firmly believes.
So I conjured up images and smells of mom's corn chowder and started chopping and sauteing and pureeing. I added sausage for depth of flavor and cheddar cheese for richness. Then I adorned each serving with a simple corn relish that added just the right amount of texture to keep things interesting. The chowder turned out just like I wanted it to: it was wonderfully thick and creamy and had a deep corn flavor.
After I was finished, I called my mom and told her all about it. Her response: "Ooh, that sounds wonderful, honey! Can I have the recipe?"
If you froze summer sweet corn, now is the time to whip it out. Of course, either frozen or canned corn from the supermarket works just as well.
Creamy Corn, Potato and Sausage Chowder with Corn Relish
Makes 4 servings.
Corn Relish:
1 teaspoon olive oil
1 cup fresh corn kernels (or canned)
2 green onions, sliced
1 teaspoon finely chopped fresh parsley
Salt, to taste
Chowder:
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth
