Tuesday, October 8, 2013

Fried Corn Chowder

The temperatures are starting to drop a little and on days like that soup sounds perfect to me.  So when I found this recipe for Fried Corn Chowder in Gooseberry Patch's Hometown Harvest , I knew we were going to have to try it and we were not disappointed.  Even my normal non-soup eaters liked this chowder.

Fried Corn Chowder


3T. butter, divided
2 c. fresh or frozen corn
2 T. dried, minced onion
2 c. potatoes, peeled and finely diced (this was 4 potatoes)
2c. hot water
2 T. all-purpose flour
2 c. milk
1 t. salt
1/8 t. pepper


Melt one tablespoon butter in a saucepan over low heat.  Add corn; cook, stirring often, until tender.

Meanwhile, melt remaining butter in a separate large saucepan or stockpot.  Add onion and cook until lightly golden, stirring often.  Add potatoes and hot water. Simmer until potatoes are tender.  Drain half of the liquid.

In a bowl, add flour to milk; whisk until no lumps are visible.  Add salt and pepper.  Stir flour mixture into hot potato mixture; blend well and stir in corn.  Simmer until flavors are blended, about 10 minutes.  

Serve hot with Beer Bread and bacon bits if desired (unfortunately, we didn't have any bacon.).  Makes 6-8 servings.  

This chowder was relatively easy to make but my hands were busy so I apologize for the lack of photos during the cooking process.

This was the perfect lunch on a rainy Sunday even if we were slightly depressed since the rain is slowing down the harvest season on our family farm.  

Be sure to enter my giveaway for this awesome cookbook and good luck!

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. Additionally, this post does contain an affiliate link.


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