Hello lovelies! Here is one of our favorite chowder recipes. I adapted it from Cooking Classy's recipe. It's so delicious and perfect for those late Summer, early Fall evenings when you've got the last corn of the season, and there's a chill in the air. We like to leave ours chunky to give it more body and texture. Give it a try! It's delicious!
What You'll Need:
Yields 4-6 servings
1 tbs olive oil
1/3 onion
2 cloves garlic
2 tbs butter
2 tbs flour
3 cups water
1 cup chicken broth
4-5 cups diced yukon gold potatoes
1 cup half and half
1 tsp sour cream
2-4 ears of cut off corn
1/4 tsp parsley
1/4 tsp paprika
Salt and pepper as needed
Shredded cheddar cheese (optional*)
Shredded chicken (optional*)
Mince garlic and onions. Saute until translucent in olive oil. Add butter an flour. Stir to thicken. Slowly add in water and chicken broth. Bring to a boil and add spices and diced potatoes. Boil for 20-25 minutes. Stir in cut off corn, half and half, and sour cream. Taste for seasoning. Keep on low for about 5-10 minutes. Dish out and add cheese and creole seasoning on top. Enjoy with cornbread or homemade biscuits!
Enjoy!
-xoxo L
-xoxo L
