CLASSIC CORN CHOWDER!! MY AUNT DEBBIE'S RECIPE!!

Today I am sharing a recipe for a delicious corn chowder that comes straight from my aunt Debbie! She hosted my dad and my girls this summer for a few days when they went on a road trip to New Jersey and she made this chowder. The girls raved about it so much, I knew I had to get the recipe. This chowder is filling, satisfying and the perfect way to enjoy the summer corn harvest to its fullest! Pair this with a tossed salad and some bread or biscuits and you are in for a treat!

This recipe starts with corn as you might suspect. Six cobs of fresh corn makes a nice pot of chowder that served the four of us, my dad and had two pints left over. Aunt Debbie usually boils her corn. You can cook yours how you like. I pressure cooked mine with a bit more water than usual so I would have corn water left to use in the soup. If you don't have the corn stock, you can use veggie stock, chicken stock or just water. It will be great any way you do it. Another secret to a nice thick soup full of corn flavor is to scrape the cobbs after you have cut the kernels off. This will get all the extra corn goodness out of those cobbs and you can really infuse your chowder with that flavor.

This is a very simple soup! Corn, potatoes, some celery, onion, a bit of roasted red peppers and a can of tomatoes and green chilies top it off. You can make this to suit your taste as far as the spices go, but I think this combination is just right. Make it creamy with some half and half and season up with some paprika, salt and a pinch (and I mean a pinch) of Cayenne and you will be so happy you made this!

This soup is hearty, satisfying and soulful. You can adapt this to suit your needs. If you prefer vegetarian, use veggie stock or corn stock. Prefer it to be vegan, do the same but instead of half and half add 1 can of coconut cream and three cans of coconut milk or almond milk and almond cream. Your choice. In place of the butter you can use your favorite margarine or vegetable based spread. We love Melt brand spread if you haven't tried it, look for it!

This chowder goes together super fast and does not take a lot of work to put together. You can also use frozen corn, but it won't be as flavorful in the end. I recommend that if you use frozen corn that you add some creamed corn to richen the soup. You can also freeze this soup and enjoy later. If you make a batch you can store in an airtight container in the freezer for up to three months.

I hope you give Aunt Debbie's corn chowder recipe a try, sometime soon and I hope you love it! Enjoy these last few good weeks of summer and her bounty by making this hearty meal!

Happy Eating!

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