There are few soups I enjoy more than a GOODe Corn Chowder… that is why I was stoked to find this Cheesy Corn Chowder recipe as one of the soups in my Goode & Gooseberry Patch Project!
Cheese and Corn Chowder!?! I can handle that combo…just sayin’
Pardon my bokeh (intentional fuzzy parts of the pic).
I got some new glass (lenses) for my camera and I am learning how to use them… and it kind of makes me giddy
Anyhoo… you are here for the recipes, not the macro lens… so I will get back to bizness
Chop up one clove of garlic.
And one onion
Now throw 1 T of Butter into a hot stock pot
And saute until translucent.
Add two peeled and chopped taters… and just cover with water… oh and ignore little bits that you missed with the peeler… it’s called fiber folks
Bring your taters to a boil, then reduce and let them simmer for 10 minutes.
Add in 2 cups of milk
1 can of corn (drained) and 1 can of creamed corn
And 1 can of Cheddar Cheese Soup
Add some salt to taste… (and get super excited about your macro’s ability to capture salt granules mid-flight)
Add I added fresh cracked black pepper instead of cayenne… because I have the most awesome flavorful black pepper I have ever tasted and I am not so “hot” on the cayenne… just sayin’
Now add 1 cup of shredded sharp cheddar, mix ‘er up and cook until taters are tender.
Then, serve ‘er up
Yummy fall warm-up in a bowl.
Come join Soup-a-Palooza with TidyMom and Dine and Dishsponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers