A few years ago
I had amazing corn chowder at a restaurant in Toronto.It was my first time eating chowder and the
only type I will ever eat (I don’t really like seafood).I actually forgot all about my chowder
experience until I came across a recipe in my cookbooks and magazines.The restaurant chowder tasted like potato
soup with pieces of corn and lots of flavour…the recipe I found looked like it
was going to taste similar so I was very excited to try it.I wish I could properly credit the source of the
recipe but I can’t figure out where I got it (I only wrote the recipe down on a
card for my recipe box).
I followed the
recipe almost perfectly but made some changes along the way.I will note my changes and what the recipe
initially called for.
1 onion, cut in half (the recipe said to use 1 cup chopped onion but I don’t like cutting onions or eating them!)
(1/4 cup chopped celery)
1 tablespoon flour
2 cups water (I was supposed to use chicken stock but we didn’t have any, plus I didn’t want the flavour of chicken)
1 teaspoon each of thyme and oregano
1 tablespoon pulled pork spice (to make it smoky flavoured)
3 potatoes, diced (the recipe called for 1 potato but I felt like that wasn’t enough)
2 cups milk
1 cup creamed corn and 1 cup frozen corn
salt and pepper to taste
Combine water, herbs, potato, flour and onion in a large pot. Simmer for 10 minutes.
Add the milk and corn; simmer for another 10 minutes.
Remove from heat, remove onion and mash the chowder with a potato masher (to get rid of the lumps).
Season with salt and pepper; serve.
This was such a
good dinner!!The recipe makes enough
for about 4 adult-sized servings.I made
it in my little Dutch oven but I think a regular pot would work too.Since I substituted plain water for chicken
stock I added a lot of seasoning to make sure the end result wasn’t bland.I suggest adding maybe ½ teaspoon pepper and
1 teaspoon salt during the cooking but no more.Some people may be okay with a mild taste (like my husband) and others,
like me, prefer to have lots of salt and pepper…the amount I used in the
cooking was just enough for my husband but I chose to add more to my bowl.David also dipped some buttered rye bread in
his serving…that might be worth trying!