Today, I added corn back. And I did it in style. A take on Grandma’s corn chowder* and some homemade cornbread made for a delicious meal.
I used this cornbread recipe which makes a lovely savory bread (Hubby requested a “not sweet” cornbread). I cooked it in my Pampered Chef deep dish baker rather than cast iron, so it was thinner than stated in the recipe and cooked up in half the time. The chowder was a vegetarian variation of Grandma’s traditional recipe.
Want to make your own delicious chowder? Keep readin’!
Based loosely on Grandma’s recipe
- A bowl or so of yellow potatoes, cut into quarters or chunks
- 1 yellow or white onion, diced
- 16oz bag of frozen corn
- 1 cup buttermilk
- 4ish cups milk
- 1 tablespoon potato starch
- Paprika, salt, and pepper to taste
Boil potatoes in large pot until desired consistency for chowder. Meanwhile, saute onions in oil and paprika. When potatoes are ready, drain. Add onions and corn to potatoes. Cover with milk and buttermilk, stir in potato starch. Heat until desired temperature. Add salt and pepper to taste. Eat.
Grandma usually adds diced bacon and instant mashed potatoes instead of potato starch. To my knowledge, she does not add buttermilk. If you make the cornbread, and you’ve purchased a pint of buttermilk, you should have the perfect amount for the chowder. (That’s the whole reason I threw it in. I didn’t want it to go to waste in the fridge.)
And there you have it. It sounds like it takes longer than it does. But if you have one cooking and one chopping, the whole shebang takes about 30 minutes. This is the perfect cold weather recipe and always makes me feel so much better.
*Family history lesson: This recipe is from my Grandmother who lives upstate. She visits once or twice a year. Every time she visits, no matter what the weather is like, she makes corn chowder. Mom brings her the gigantic (big enough to put a baby in) stock pot and all us girls spend an afternoon chopping things and making chowder. The chowder is divided up between the families and we feast on it for days and sometimes weeks (if we freeze it before it’s all been eaten). It is a symbol of family that runs deep in my heritage.