I got a root canal done the other week, and it was painful. Boy, was it painful. I went into work immediately after (yes, I am crazy) and when I realized I didn't pack my lunch that day, I needed to figure out what I could tolerate since my mouth was still sensitive. I ran over to Whole Foods and got some Corn Chowder, and it was amazing.Chris had previously planned on going to dinner with his friends that same evening, so I decided to whip up some soup for myself (the only time I can get away with having soup as a meal). The taste of the Corn Chowder was still lingering in my mouth, and I immediately decided to replicate it. I used low-fat milk in this recipe so it is a bit thinner than the normal Chowder type of recipe you would get. If you want to thicken it up, use half-and-half or regular milk. The soup was still hearty and delicious, with a little kick from the cayenne and crunch from the potatoes and corn. The subtle cheesy flavor paired with the crisp corn was definitely my favorite part. Enjoy!
- 1 tbsp. butter
- 1 onion, chopped
- 3 tsp. garlic, minced
- 1/4 cup flour
- 6 cups chicken, vegetable or beef stock (I used a combination)
- 2 cups low-fat milk
- Salt and pepper, to taste
- 1/4 tsp. cayenne pepper
- 2 cups baby potatoes, quartered
- 2 (15.25 oz.) cans whole kernel corn, drained
- 1 cup Mexican blend cheese, shredded
- 1 cup sharp Cheddar cheese, shredded
- 1/4 cup bacon, crumbled (optional)
Sprinkle onion mixture with flour and stir until well combined. Add stock and milk. Season with salt and pepper; add cayenne pepper. Add potatoes and cook for 10 minutes or until potatoes are fork tender.
Add corn and cheeses. Mix until melted. Cover and reduce heat to low. Cook until ready to serve, stirring every once in a while, for up to 2 hours (or you can eat it right away!). Sprinkle with bacon if desired. Enjoy!
Source: SK Original