Corn is great in this cold-weather soup

Posted 11/13/19

Corn is delicious in the fall. The best corn I’ve ever had was in October from Clayton Rawl Farms. I’ve been eating corn for infinity and beyond like a buzzsaw. This soup is fantastic! And, of …

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Corn is great in this cold-weather soup

Posted

Corn is delicious in the fall. The best corn I’ve ever had was in October from Clayton Rawl Farms. I’ve been eating corn for infinity and beyond like a buzzsaw. This soup is fantastic! And, of course, it has Vidalia onions! Can’t go wrong on a chilly day.
Corn Chowder
¼ cup    butter
1 med.    Vidalia onion, chopped
1cup    celery. chopped
3 Tbsp.    flour
1 cup    Irish potatoes, peeled and diced
2 cups    water
1 tsp.    salt
1     bay leaf
½ tsp.    thyme
2 cans    (17-oz.) whole kernel corn, drained
1 lb.    smoked sausage, sliced
2 cups    milk
Melt butter and sauté onion and celery until tender. Add flour and stir well to dissolve flour. Set aside. In soup pot, combine potatoes, water, salt, bay leaf and thyme. Cover and simmer until potatoes are tender. Stir in onions and celery. Add corn and causage and simmer 5 minutes. Add milk and simmer gently until hot. Yield: 6 servings. Add some hot sauce to your taste.

recipe, recipe of the week, soup, corn chowder, cold-weather soup

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