Nothing better than soup on a cold winter's day, right? I've shared a corn chowder recipe before - one that started with boiling corn cobs. (You can find it here.) That soup was delicious. Here's a different corn chowder for those times you don't have fresh corn on the cob. This thick, rich, satisfying soup uses canned corn. It was inspired by a recipe by Leann Mendez that was printed in the Sacramento Bee a decade or so ago, but (as usual) my version bears little resemblance to the original.
7 T. butter, divided 1 15-oz can of corn
2 carrots, chopped 6 T. flour
3 celery stalks, chopped 1 tsp. pepper
1 small onion, chopped 1 tsp. salt
2 cups water 2.5 c. milk
2 lbs. potatoes, diced
In a large pot, melt 1 T. butter over medium heat. Add carrots, celery, and onion, stirring until slightly softened. Add water and bring to a boil. Stir in potatoes. Cover and simmer 20 minutes or until potatoes are tender.
While the potatoes are cooking, make a white sauce by melting remaining 6 T. butter in a small saucepan over low heat. Mix in flour and cook 1 minute, stirring constantly. Add pepper and salt. Whisk in milk. Bring to a low boil, stirring constantly. Remove from heat.
When potatoes are soft, add canned corn (including any liquid) to the vegetables.