Corn Chowder In Less Than An Hour

Before I get to the recipe, let me just acknowledge that I am aware I disappeared for about a week.
All those who managed to emotionally drain themselves over the holidays, raise your hand (*my hand is up, way way up).
So, basically I've spent the last week curled up reading thick books, serving pancakes for dinner and being ho-hum about personal hygiene....and sleeping, lots and lots of sleeping.

If I could hibernate through winter, I certainly would. I loathe being cold. I despise snow. And hot cocoa doesn't cure seasonal depression (although spiking it with Kahlua makes sleeping even easier).  Having grown up just shy of Lake Erie, you would think I would be more accepting of all this; but, honestly, I only associate it with feeling like hopeless crap.

Fortunately, spring comes early here in the South, so I know I'll pull through eventually.

And, in the meantime, I have more recipes to test and projects to try.



Today's recipe, however, is a old standby and a staple in cold weather.  And it's easy enough for anyone so don't let that "chowder" title worry you.

Here's what you'll need:

3-4 potatoes, peeled, diced and cooked until tender (you want about a 1/2 inch sized dice)
3 Tbs butter
1/2 cup finely chopped celery (include a bit of the leaves if you have them)
1 small or 1/2 medium onion, finely chopped
1 cup frozen or fresh corn
1 14-oz can creamed corn
2 cups whole milk
3 cups shredded cheese (about 8 oz) you can use sharp or mild cheddar, monterey jack or any combination of these)
salt
course ground black pepper
paprika
dried parsley

about 1 1/4 lbs potatoes
I used Yukon golds

Even with cooking the potatoes, you'll be able to have this chowder ready in about an hour. This isn't a recipe I would recommend for the crock pot, by the way because it's rather important just bring the mixture up to temperature, not simmer it or especially NO BOILING (because it's a milk based soup and that would ruin it).

So, let's assume you've just drained the potatoes from their boiling water. In a stock pot, melt the butter over a medium heat and add in the celery and onions. Saute them until they turn clear and are soft. To this, add the corn, creamed corn and potatoes. Lower the heat to low at this point. Now add the milk, cheese and seasonings. This is a chowder that can really handle it's black pepper, which compliments the natural sweetness of the corn and milk




Keep stirring and--as I said above--don't ever ever let this boil. Just get it hot and it's good to go.

Now, some of you are fighting nasty colds or like a bit of heat in the winter months so, if you are this breed of people, feel free to add in a small can of diced green chilis that you have drained. Or, if you are in mixed company (those who do and those you don't partake in spice), try adding a squirt of Sriracha to the bowl--it's pretty looking too.
You can also garnish with a some crumbly bacon or bacon bits.

My chowder is pale because I used 1 cup sharp white cheddar and 2 cups monterey jack for my cheeses.

I served our chowder with a bit of hot corn bread. IF you have any leftovers (I say this after Mr. Devlin plowed through 3 bowls), rewarm it slowly so as not to curdle the milk.

Maybe winter isn't that bad if I can keep making dinners that are this easy and tasty.