When the weather is cold like this, nothing quite hits the spot like a bowl of thick, creamy soup. But most of the chowders out there are either shellfish or chicken based. Since the soups are milk-based, neither one of those works so well for a kosher meal. So, here’s a corn chowder recipe guaranteed to warm you up even when the temperature gets below the freezing mark.
© Courtney Weiner. All Rights Reserved.
Total time: 40 min.
Yield: 4-6 servings
- 2 tbsp butter
- 1 medium onion, chopped
- ¼ cup chopped celery
- 1 small can green chiles
- 2 tbsp flour
- 3 cups milk
- 1 15 oz. can corn
- 2 15 oz. cans cream style corn
- 1 tsp chopped fresh or ¼ tsp dried thyme
- ¼ tsp cayenne pepper (optional)
- ¼ tsp salt, plus more to taste
Melt butter in a heavy pot over medium heat. Add onion, celery, and chiles. Cook for 3 minutes or until tender, stirring frequently. Add flour. Cook for 1 minute, stirring constantly. Add remaining ingredients and stir to combine. Bring to a boil and simmer for 5-10 minutes, until thick. (The cooking time will be at the shorter end for higher-fat milk, longer for skim milk.)