My father’s mother had a lot of mouths to feed, so she made this quick soup often. It’s still one of my father’s favorites. My mother learned the recipe and made it often while we were growing up. She made it, but she doesn’t eat it herself, so when I went off to college my father was out of luck.
Before each of my trips home, my mother would ask what I wanted to eat when I was in town. My father, on more than one occasion, asked me to put corn chowder on the list. So for the last twenty-five years, my father has only eaten corn chowder when I’m back at home.
This version is thinner than most chowders, but it is also a lot quicker. Frozen corn works just fine here.
- 1/2 large yellow onion diced
- 2 pounds frozen corn
- 4 tablespoons unsalted butter
- 3 cups diced potatoes 1/2 inch dice
- 6 cups whole milk
- black pepper
- 1 dash paprika optional
- Melt butter in a large pot over medium heat.
- Add onions and cook until softened, about 3-5 minutes.
- Add potatoes and cook for 4-5 minutes more.
- Add milk and bring to boil.
- Add corn, reduce heat to low, and cook for 15 minutes, until potatoes are tender.
- Season with salt, pepper, and a dash of paprika (if using).