It was rainy and cool today – a perfect opportunity to make soup. With corn still in season, I was inspired to riff on my mom’s corn chowder.
Honestly, there’s nothing special about this recipe. No exotic ingredients, no amped up flavors, no designated pairings – just the warmth and comfort of root vegetables, homemade chicken stock, and the crunch of corn freshly cut from the cob. My family eats this soup out of bread bowls after Christmas Eve church. There’s usually a platter of cheese slices and Pepperidge Farm crackers. Later in the evening we might have a hot toddy. Again, nothing fancy – just familiar, and after ten days away from home, familiar was just right.
2 tbsp butter
1 small white onion, chopped
1-2 cloves garlic, minced
2-3 small white potatoes, diced
1-2 small carrots, sliced into coins
kernels from 1 ear of corn (around 1 cup corn)
4 cups chicken broth
1 bay leaf
2 tbsp flour, or enough to reach desired consistency
In a large saucepan or Dutch oven, melt the butter over medium heat, then add the onion and garlic and saute until golden. Add the potatoes and carrots and continue to saute until soft. Add a generous pinch of salt and a few grinds of pepper, and stir everything around, then add the corn, broth, and bay leaf. Bring just to a boil, then whisk in the flour. Start with one tablespoon and increase a little at a time until the broth thickens. You don’t want it to go all the way to a gravy – just a wee bit thicker, so that it clings to the vegetables a bit in the spoon. Let it simmer for a while – maybe 10 more minutes – stirring occasionally, then serve with crusty bread.