I cannot believe it’s mid-June, and I feel compelled to make soup, or even blog about it. Let’s hope for some warmer weather in Maine soon, but until then…
Corn chowder is an easy cold day dinner made with ingredients that are usually in the freezer, refrigerator and cabinets. Serve with a sandwich, corn bread, or cheese toast, and salad or veggie sticks and it makes for a very low effort meal. I like to make mine with a little diced bacon to give it a smokey flavor. It only takes a slice or two, diced finely, so I usually package the remaining bacon in packages of 2 – 3 slices and freeze for use in other recipes.
Easy Corn Chowder
- 1 tbsp olive oil or butter OR one slice of bacon diced
- 1 large onion, diced
- 2-3 potatoes, diced
- 1 bag of frozen corn, or 1-2 cans of corn
- 2-3 c. skim milk
- 1 can evaporated milk
- salt, pepper, and Old Bay Seasoning to taste
Saute the onion in a large soup pot in butter or olive oil OR saute with diced bacon until the onion is transparent. Add all other ingredients and heat on medium, stirring occasionally, but do not allow it to boil. Reduce heat to low when the chowder is heated throughout and the potatoes are soft. Add seasonings, and simmer on low for about 10 more minutes before serving.