Yesterday it was cold, rainy, gray, and dark on the Bay, which means it was the perfect day to finally use the frozen corn that we carried all the way from FL to MD. When I say that we carried it from FL, I really mean that we used it as ice packs to keep our frozen and cold foods cool. After the day and a half trip north, it really wasn't in any condition to be consumed in anything other than soup.
After a quick search online for corn chowder recipes I found three that looked tasty and easy to modify. End result? Deeeeeelicious!
Bee Hive Corn Chowder
1 turkey kielbasa chopped into little pieces
3 large onions chopped
1/4 cup flour
2 t. kosher salt (or less to taste)
1 t. fresh ground pepper
1/2 t. ground turmeric (or more to taste)
6 cups low sodium chicken broth
3 medium potatoes, peeled and diced
2 pounds (32oz. bag) frozen corn
2 cans creamed-style corn
1 cup milk
In a large stockpot cook the kielbasa and onions in 1 T olive oil with the cover on until the onions are translucent, stirring frequently. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken broth and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the frozen corn, creamed corn and milk. Cook for 10-15 more minutes, until heated through and potatoes are flavorful. Season to taste with additional salt, pepper, and turmeric. Serve hot with a garnish of shredded cheddar cheese.
I feel like I should update this post so I can express just. how. good. this. chowder. really. is. We ate this on Thursday for dinner, for lunch & dinner on Friday, for lunch on Saturday (with a thick slice of honey oatmeal bread I made Saturday morning) and S ate again for lunch today. And I must mention that we weren't eating our way out of the 'fridge; we were actually choosing this soup over all the other delicious offerings in our freezer. It's just that good.