Tina’s corn chowder

So this morning I was reading a post on Christy Jordan’s Southern Plate facebook page and there was a picture of a chowder recipe that lured me in.  All focus was lost and I knew I had to have some.  After I dropped the kiddos off at school, I ran to the grocery store to pick up some supplies.  I came home and got the chicken and dressing going and got it in the crockpot (another post for tomorrow) and then started on this corn chowder.  I know, I know…I was already making the chicken and dressing, why bother with corn chowder?  I told ya’ll about my cooking ADD..or maybe I have only talked about on my Cajun Mama facebook page?  Either way, I am pretty sure I have ADD when it comes to cooking and cleaning.  So when I saw that picture, my ADD kicked in big time.  I had to cook the chicken and dressing because my Sugar Cookie (oldest daughter will now be known as such) is a Thanksgiving dinner food freak like her mama.  So, yeah, I bought a can of cranberry sauce in October.  When we do it, we do it well.  So I figured I would go on and get supper going for tomorrow night.  Nothing wrong with being prepared, which I rarely am, so I may as well enjoy it.  So I have not finished the chowder yet, but I have it mostly done and I tried it.  Christy Jordan was right…it is FANTASTIC!!!!  The list of ingredients seems a little long, but most of it is stuff you most likely in your pantry.  

Tina’s Corn Chowder (from Christy Jordan’s Southern Plate)

Ingredients

1 onion, diced

2 T. butter

2 large red potatoes, cubed 

1 jalapeno, seeded and chopped

1/2 tsp. paprika

3 cups frozen corn

3 cups milk, divided

1 medium green bell pepper, chopped

1 can of chicken broth 

2 tsp. dijon mustard (I used creole mustard and it turned out great)

1 tsp. kosher salt

1/4 tsp. crushed red pepper flakes

4 green onions, chopped

1/2 cup flour

Instructions

In a large stockpot, saute onion and bell pepper until tender. Add broth and chopped potatoes.  Bring to a boil and then reduce heat, stirring occasionally.  With lid on, simmer for about 15 minutes.  Stir in jalapeno, mustard, salt, paprika, and red pepper flakes.  Next, add corn, green onion, and 2 1/2 cups of the milk.  Bring to a boil gradually, stirring from time to time.  Reduce heat and allow simmer.

While that is simmering, combine the flour and milk in a medium sized bowl.  Whisk together.  Gradually add this mixture to the stock pot.  Bring this to a boil, stirring constantly for about 2 minutes or until mixture is bubbling and begins to thicken.  

Image

 

This is the chowder before i stir in flour/milk mixture.  

Look at those colors!!

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