It truly is one of my favorite things. I love me some good corn chowder. This recipe, albeit very tasty, was born out of a lack of ingredients. I really wanted to make chili...I was in the mood for it. However, I didn't have any ground beef, or tomato sauce, or beans, or chili spices. (I was pissed but also too lazy to go to Wegmans.) I was determined, nonetheless, to make a hearty stick-to-your-ribs soup. I reevaluated the contents in my pantry.
I had potatoes, canned corn, creamed corn, and chicken stock. I threw it all in a pot and it was rather tasty...not perfect...but tasty. I was determined to try again. And I did, the next day.
I went to Wegmans and strolled through the aisles. Thinking of what tastes good to me. I picked up a few things and tried again. This time I liked it a lot. And I haven't really deviated from this recipe since. It's very easy and rather inexpensive to make. (I've actually made this a relatively labor-free recipe, too.) If you're up for it, give it a try and let me know what you think.
- 4 cans, sliced new potatoes
- 1 bag, frozen sweet corn
- 2 cans, creamed corn
- 1 jar, Nance's corn relish (this is key...find in the condiment section)
- 1 small-medium onion, chopped
- 2 Tbsp., butter
- 1 package, Jimmy Dean's Spicy Sausage (optional but RECOMMENDED)
- 16 oz., chicken stock (or vegetable stock)
- 8 oz., heavy cream (milk will do, but this is much richer)
- In a large, soup pot (dutch oven), over med-high heat, melt butter and carmalize the onion.
- In a separate pan, cook the sausage, drain. Add to the soup pot with the onions.
- Coarsly chop (I do this right in the can) the potatoes. Drain.
- Add ALL of the remaining ingredients, as listed, into the pot.
- Heat through, completely, uncovered. This takes about 90 minutes or so.
- Season to taste with salt.
Mmm. Mmm. Good.