Corn Chowder

Car rides to Maine to visit my grandparents always ended the same. We'd pull into the driveway, the tall red barn standing sentinel on one side of the driveway and the light beckoning welcome from the breezeway on the other. We'd pile out of the car and pass through the porch into the kitchen, usually eyeing a pie or two that sat on the washer to keep cool. Hugs would be given all around, car trip woes related and then we'd sit down for a bite, despite the late hour. 

And it was always corn chowder. Corn chowder, thick slices of white bread slathered with strawberry freezer jam and dill pickles, picked by Grandpa and packed by Grammy. And of course, pies for dessert. All homemade. Simple, but delicious and perfectly satisfying.

Even now when I make corn chowder, I can see my Grammy standing in her kitchen with wide open arms, thankfulness in her eyes, and a pot of chowder on the stove. It's the best way to be welcomed home to Maine. 

Corn Chowder

Serves 4 - 6

1 T. butter

1/4 cup onion, minced (about half a small onion)

3 large russet potatoes, cubed into 1/2 inch pieces

1 pint (2 cups) of sweet corn, fresh off the cob or frozen

1/2 tsp. salt

4 - 6 cups of water

1/2 cup cream

The corn is the most important thing about this recipe. If you have tasteless corn you will make this soup and think I'm crazy for loving it, but if your corn is fresh and sweet, your soup will have so much flavor. So it's important to use corn that you prepared yourself, straight from the cob. Corn that was picked the morning you processed it. Corn straight from the farmer, not the grocery store. This post will help understand that process. 

Saute onion in butter until softened in a large stock pot, about 3 minutes.

Add cubed potatoes to the pot. 

Add just enough water to cover the potatoes and a tsp. of salt.

Bring water to boil and simmer for about 5 minutes, until potatoes are about halfway done. The edges will start to look a little translucent.

I like to thaw my corn a little in the microwave before adding it to the soup, otherwise, it takes so long to come back to a boil. Of course, you won't need to do this if you cut it fresh off the cob.

Add the corn to the soup and simmer until potatoes are tender, another 5 minutes or so. 

Add 1/4 to 1/2 cup of cream, depending on the consistency you like. 

Mash about 10 times with a potato masher. 

The goal is just to mash a little of the potato to thicken the soup a tad.

Season with salt and pepper. 

You can also add a little sugar, about a tsp. or so if your corn isn't quite sweet enough.

Serve with homemade bread and strawberry jam.

Recipe from my Grammy.