Creamy Corn Chowder

Creamy corn chowder made with evaporated milk is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal.

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• 1 Tablespoon butter
• 1 cup diced onion
• 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided use
• 2 cups chicken broth
• 1-1/2 cups (12 fluid-ounce can) evaporated milk (not sweetened condensed milk)
• Salt and ground black pepper to taste

Melt butter in a large saucepan over medium heat. Gently saute onions in the butter, stirring often, until soft and translucent. Do not brown.

Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.

Puree with a submersible blender until smooth. Add remaining 2 cups of corn and evaporated milk. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.

Season corn chowder with salt and pepper and serve.

Makes 4 to 6 servings

Note: Corn chowder may be frozen up to 2 months.

Recipe adapted from http://homecooking.about.com/od/soups/r/blss54.htm