Guest guest Posted December 14, 2002 Report Share Posted December 14, 2002 Soup is always comfort food, for me, and it was easy to take the meat out of my old recipe, without harming the flavour at all. This, with some leftover salad and a loaf of garlic bread, was dinner tonite, with enough left overs to have some for lunch at some point next week as well. Its fast, easy, and has wonderful corn flavour. And its hearty enough to serve as a meal. Warning: like all my soup recipes, the measurements in this are VERY approximate. Even the ingredients are just suggestions. Soup is meant to be a creative experience Corn Chowder Olive oil, just a splash 1 medium onion, chopped 2 cans corn, drained, or about 2 cups frozen (or fresh, if you're that lucky) 1 cup potato, peeled and diced 1 can cream of celery soup (used to thicken, but you can use other thickening agents just as well) 3 cups milk salt and pepper to taste Saute the onion in olive oil until clear. Add the corn, potato, soup and milk. Bring to a boil, then reduce heat and simmer until potato is done and soup is as thick as you like it (I like mine fairly thick). Season with salt and freshly cracked pepper. This soup has wonderful corn flavour, and is hearty enough to serve as a main course. -- Sherri In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit. - Albert Schweitzer Quote Link to comment Share on other sites More sharing options...
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