Some like it hot!
I know it is August but I love creamy soup. We can call this vichyssoise and be all fancy but cold soup even in August does not appeal to me. Perhaps I will try it one of these days, and find that I like it but for now it’s hot chowder.
I came across these fantastic ciabatta rolls while out shopping and they made me think of soup. Next I spotted the ham and I could not get the idea out of my head. I always have a bag of potatoes in the cupboard and if I got home and discovered corn it was gonna be corn chowder, if I did not have corn it would have been ham and potato chowder.
Making soup from scratch is really not hard.
I’m sure I have said that before. There are many ways you can accomplish it so don’t be put off when you see different methods.
It’s really just broth and vegetables and other goodies floating around in that broth. You determine the type of broth and the type of floating things. I like to make soup when I want to use up leftovers which seems to happen pretty frequently in our house.
Soup is a fantastic disguise for leftovers of all shapes and sizes and no one suspects a thing. Serve it as a side dish or main course with crusty bread or along side a sandwich. This soup is solid enough to eat by itself especially if you add the ham.
To Puree or not to Puree
I decided not to puree any portion of the soup this time but you do you. If you like smooth creamy soup than grab your processor or blender and go for it! You can puree entire batch or just half, if you just want a little bit of thickness to it but also like a little something to bite into.
I do like creamy soup and pureed soup is delicious but I also like to know what its in the soup(when I am not the one that made it) and pureeing requires additional clean up which I am more often than not, completely and totally against.
Triple Corn Chowder
- August 9, 2019
- 45 min
- Print this
- 1T Butter
- 1T Olive oil
- 1 Celery stalk, chopped
- 1/2 small white onion, chopped
- 1/4 C cornmeal
- 1 C frozen corn
- 1 8 oz. can cream style corn
- 1 russet potato peeled and cut into 1/2 inch pieces
- 2 C chicken broth
- 1/2 C water
- 2 C milk
- 1 bay leaf
- 1 C chopped ham (optional)
- Step 1
- Heat oil and butter in dutch oven or large sauce pan on medium high
- Step 2
- Saute onion and celery til soft and onion is opaque about 5-8 minutes. Add cornmeal and continue to cook and stirring to combine. Reduce heat to medium and add broth, water, potatoes and bay leaf and cook til potato can be pierced easily with fork. About 10 minutes.
- Step 3
- Add frozen corn, creamstyle corn, ham if using and milk and then continue to cook on medium heat while soup thickens and flavors mesh another 10 minutes or so.
- Step 4
- May be served immediately.
- Step 5
- For best results allow to sit overnight