So the corn chowder recipe is just like all of mine, ADAPTED!
I started with this recipe and adapted it to look more like this:
1 tablespoons butter
1 chopped onion
4 chopped carrots (they were on the smallish side)
3/4 cup chopped spinach
1 minced garlic clove
A dash of dried thyme
1 tablespoon all-purpose flour
2 cups 2% milk (you can use more or less depending on how thick you want your chowder)
2 cans creamed corn
Salt and black pepper to taste
Dash of cayenne (which I was out of today :( )
Directions
Heat the butter soup pot over low heat. Add the onion, garlic, carrot, spinach, and thyme and cook until the vegetables about 10 minutes, stirring often. Dust the vegetables with flour and stir to coat everything. Pour in the creamed corn and milk (My can opener was at the house since I cooked chili there a while ago and so I muscled open the cans of corn with my utility tool from my purse!). Season with salt and pepper and simmer until the mixture is heated through.
That is how I change recipes...somewhat dramatically I guess, but it turned out super yummy even though it is missing the tiny bit of spice kick I wanted to add!
Hope you try this and like it.
What About You? What would you do if you were in the middle of a meal and realized you could not get a can open without a traditional can opener? Have you tried my banana bread recipe yet?
Looks tasty. If you want a little bit of kick in your chowder, you might try a little bit of roasted jalapenos. I wouldn't put them straight in the soup raw (I did that to a veggie matzo ball soup and it was tear-jerking spicy) but it can add that little bit of a kick.
ReplyDeleteyes i am always having trouble with any kind of can opener--your banana bread and corn chowder look amazing!
ReplyDeleteI haven't had corn chowder in years! Aside from the spinach this looks like a delicious recipe. I'm pretty sure I have all those ingredients too...if it wasn't 500 bajillion degrees in Florida I would make this for dinner tonight!
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