Corn is Alex and Sophia’s favorite vegetable. We have it alot, but usually in a frozen form. This time of year, when it’s fresh and in abundance, we try to eat as much as we can…we even get a little sick of it after a time. So, to add some variety to this tasty fresh treat, we occasionally whip up some of our corn chowder.
This chowder is actually more of a soup, but it could be thickened up with some corn starch or flour…either way, Alex and I love it. Soph’s not a huge fan, but she does try it every time we make it. I think as she get’s older, she’ll come around to enjoying the deliciousness of it.
Here’s our recipe in case you want to try it on your own:
Ingredients
- 6 ears of sweet corn
- 2 russet potatoes
- 1/2 white onion
- 1 tsp dried thyme
- 1/2 tsp salt
- 1 14.5 oz can chicken broth
- 1 14.5 oz can evaporated milk
- 2 cups milk (we use skim, but whole would make creamer soup)
- 1/2 stick of butter
Instructions
- First, boil the ears of corn until they're done, 10 to 15 minutes. Then cut the kernels of of the cob and set aside in a bowl. I get the kids involved by having them remove the husks from the corn, but cutting the kernels off really is an older child or adult job. While the corn is boiling you can have one of the kids cut up the potatoes. Younger kids can help with this too, but I recommend using a kids knife (like the ones from Curious Chef). Alex cut up our potatoes and prepped the onion for Soph to chop with our chopper.
- Once you have all the ingredients ready, it's time to start cooking! We melt a 1/2 stick of butter in our soup pot and then add the onions, letting them soften. Then, add all the rest of the ingredients, letting the kids take turns pouring in each item. Once everything is in the pot, let it simmer for about 15 minutes.
We hope you enjoy the show and the recipe!
Happy family cooking everyone!
Kelly, Alex and Sophia
P.S. In a couple of weeks we’ll have sharing a favorite bedtime snack recipe–Orange Cream Smoothies! See you then!
