Forgive me for being a bit M.I.A. lately. My little man’s been sick off and on with a couple fevers and one pretty gross eye infection. It seems to go that once one of us gets sick, the rest of us will soon follow .
I’ve been cooking meals (some of them really good!), but haven’t had time to blog about the meals. So, the next few posts will be “catch-up” posts, starting with potato-corn chowder.
I think I might be chowder-impaired. To me, chowder should be thick, creamy and hearty. Unfortunately, mine always end up too watery and aren’t even close to what a chowder should be. This attempt wasn’t much better.
Although this soup was still satisfactory as a meal as far as taste goes, I was hoping for better. Perhaps less milk would help. Or adding flour.
1 1/2 cup chopped bell pepper
1 bunch green onions, chopped
1 small bag frozen corn
1 1/4 cup water
1 tsp. seafood seasoning
3/4 tsp thyme
1/8 tsp cayenne pepper
1 1/2 lbs. potatoes, cubed
1 cup half & half
1 cup shredded cheddar cheese
1. Heat soup pot on stove and add bell peppers and most of the green onions. Sauté until lightly browned.
2. Increase heat to high and add the corn, water, seasoning, thyme, cayenne pepper and potatoes. Bring to a boil.
3. Cover, reduce heat and simmer until potatoes are tender – about 10 minutes.
4. Remove from heat and stir in creamer and salt.
5. Place in bowls and sprinkle with remaining green onions and cheese.