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Simple Hearty Corn Chowder |
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Ingredients
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* 2 tbsp canola oil
* 2 onion, chopped
* 6 potatoes cut into cubes
* 1 tsp salt, divided
* 1/2 tsp pepper, divided
* 2 (12 oz.) can of whole corn kernels, drained well
* 5 C of vegetable broth (or chicken broth)
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Directions
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1. Pour the oil into a large saucepan placed over low heat. Stir in the onions and cook, stirring often, for 3 to 5 minutes or until soft.
2. Add the potatoes and sprinkle with 1/2 tsp salt and 1/4 tsp of pepper. Stirring often, cook the potato mixture for 5 minutes.
3. Pour the corn into the saucepan and stir in the broth. Adjust the heat to medium high and bring the broth to a rolling boil.
4. Reduce the heat to low and simmer the chowder for 10 minutes or until the potatoes are soft.
5. Remove the pan from the heat and stir in the remaining salt and pepper.
6. Allow the chowder to cool to room temperature.
Pour the chowder into freezer containers and store for up to 3 months.
Makes about 8 servings
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Story
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Corn chowder is a very satisfying meal. It's great to have a supply on hand for when you want something quick and easy without fussing.
For those busy days and cold winter nights, plan ahead by making this chowder and dividing it into individual servings and putting it in the freezer. A quick warming in a saucepan over a low burner will get it on the table in minutes. Grab some chunks of bread or dinner rolls and you have a full meal.
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