Last week when it was raining and dreary, I made this corn chowder recipe for the second time. I like how it comes together pretty quickly and it's so filling.
I looked up the ingredients in Old Bay seasoning since I didn't have any and just winged it from my spice drawer (about a teaspoon of celery seed, 1/4 tsp paprika, some bay leaves, a dash of cardamom, a dash of clove, some good grinds from a pepper mill). I liked the technique for the potatoes in the beginning - I always thought that soup with potatoes would have to cook much longer for them to be soft and done. One thing I did different from the recipe is that I didn't thaw the corn - I just threw in frozen corn and let it cook a couple of minutes longer.
Here's the recipe.
If you want a different take on corn chowder, try my friend Lisa's recipe.
Warm soup in my belly is what I just put in it! How did you know what this chowhound was chowing down on?
ReplyDeleteI should put a pic of some food on my blog some day.
Do you ever watch Rachel Ray? Cuz I can't. Her smoker's voice irritates me (I don't actually know if she smokes).
ReplyDeleteI used to watch her when she was first on the Food Network but I haven't in awhile (and I've never seen her talk show . . . doesn't sound that intersting).
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