A Simply Delicious Corn Chowder

A Simply Delicious Corn Chowder

I really love a good soup. A good soup is one that I can throw together in under 10 minutes and let bubble on the stove for as long as I please. A good soup will fill me up for the whole day. A good soup is healthy and makes me feel good all day. This corn chowder is definitely a good soup.

Instead of loading the chowder up with cream and flour and other heavy chowder staples, I used fingerling potatoes to give the chowder its rich creaminess. I also added some slow-cooking polenta to thicken it up and add another layer of corn-y-ness. Some stock, frozen corn, lemon, crushed red pepper and a little bit of cream finish up this super simple chowder.

A Simply Delicious Corn Chowder

I topped it all off with cheese, herbs and dollop of plain yogurt for one of the best soups I’ve made in awhile. I could probably eat this every day and be a happy woman. Next time, I might add some crumbled bacon or sausage, or maybe even a poached or fried egg to top it off. It’s a simple, affordable and delicious lunch or weeknight dinner. In fact, I wish I had some in my lunchbox right now, but I suppose I’ll settle for Turkey & Pumpkin Lasagna.

Corn Chowder

1 tbsp. olive oil
1 medium yellow onion, finely chopped
2 medium sized russet potatoes (or 15 fingerling potatoes), cut into cubes (skin on)
5.5 cups chicken stock
2/3 cup coarse-grind polenta (not instant) or corn grits
12 oz. frozen corn
1 tsp. salt
1 tbsp. heavy cream (or 1 tbsp. plain yogurt)
juice 1/2 lemon
1/2 tsp. crushed red pepper flakes

Toppings:
1/2 cup shredded cheddar (or Jack) cheese
Few tablespoons fresh herbs (I used Italian Parsley)
1/2 cup plain yogurt (I used non-fat)
4 – 5 slices crumbled bacon, or 6 fried or poached eggs, or 2 cooked sausages, crumbled (optional)

Heat a large, heavy-bottomed pot over medium heat. Once it’s hot, add the oil and onions. Saute for 5 minutes, then add the potatoes. Continue to cook, stirring occasionally, for 2 -3 minutes. Add the stock and polenta, cover and cook for 20 – 30 minutes.

Using an immersion blender, pulse the chowder until the large potato pieces break up. If you don’t have an immersion blender, you can use a potato masher to break up the potato pieces.

Add the frozen corn, salt, cream and crushed red pepper and mix thoroughly. Cook for another 5 minutes, then remove from heat and stir in the lemon juice.

Serve and top each bowl with shredded cheese, herbs and a dollop of yogurt. (Add your bacon, sausage or egg here if you’d like.)

Makes 6 servings.

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7 Comments

  1. izatryt (Susan) says:

    This recipe looks wonderful! It is supposed to cool off up here in PA one of these days. I will definitely give it a try and report back. Thanks!

  2. Thanks Susan! It will never really cool off down here, but I love soups anyway :)

  3. I am so into soup lately myself. It is so satisfying. And I adore your red cup and saucer!

  4. Is this your breakfast soup?!

  5. kb – could be breakfast soup! Especially with the fried egg and bacon :)
    I’ve been trying to come up with something you could easily make on a weekday and am having some trouble. Everything seems to come back to oatmeal. How does jazzed-up baked oatmeal sound?

  6. see, it’s hard! baked oatmeal allows you to eat on the go—if baked in cookie form… so maybe! it’s all about being “on the go” as i’m a fan of taking breakfast to work with me.

    oh breakfast soup, why are you such a hard nut to crack?!

  7. I just made this. It was pretty easy, and tastes so good. Thanks for the recipe!

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