If there’s any soup that I really makes me think “comfort”, besides stew, it’s a yummy corn chowder! I used to make this a lot when it was just 3 in the family. This recipe serves 4 and it’s another quick and easy meal idea.
- 3 Tbsp margarine
- 1/4 cup finely chopped celery
- 3 Tbsp flour
- 1 tsp dried onion flakes or chives
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups milk
- 1 – 17 oz can cream corm
- 1 – 12 oz can corn niblets
Combine butter and celery in 2 quart casserole. Cook at medium for 2-3 minutes. Stir in flour, onion, salt and pepper. Gradually add milk, stir until smooth. Stir in corn. Cook at medium 7-9 minutes until soup is slightly thickened. Stir twice, let stand, covered for 3 minutes before serving. These are the oven directions but I do mine on the stovetop because of the convenience.
There are so many different ways you can change this up. You can add bacon or chicken, potatoes or carrots, half and half instead milk. It’s very versatile as far as add ins go. Because this is a cream soup though, it will burn easily if not watched. So please be sure to stay in the same room if you’re multi-tasking!
I also want to share a quick kitchen hack that I started doing to save money and time. I’m sure many people already know this but it was new to me! If you find you’re not going through your onions fast enough and you’re throwing them away (or composting) you can always pre-chop them and freeze them! It’s super easy to pull out what you need and keep the bag in the freezer. I haven’t found any downside in this yet (but I’m still new) except it can smell pretty strongly when your freezer goes and everything thaws! Yuck 😀 Also, who enjoys chopping onions daily?
Hope you’re having a really great week!