I have a confession to make. Earlier today marked the very first time I ever sliced an onion. Ever. I am 31 years old and never once have I sliced an onion, let alone purchased one at the grocery store. I was willing to temporarily table my fears (and tears) for an amazing corn chowder recipe. I’ve sampled this particular corn chowder a few times before when visiting Matt’s parents. Matt’s dad (we like to call him Pastor Russ, as he’s the pastor of a Methodist church not far from Omaha) is a solid cook and makes a number of tasty dishes that are savory, filling and almost always prepared with lots of butter and cheese. To that I say, “Hallelujah!”
Over the holidays I asked Pastor Russ for his corn chowder recipe. He happily obliged, passing along the ingredients and instructions of a dish so hearty and satisfying it just begs to be eaten on the couch, under a warm blanket and in your coziest pajamas. It is that good.
I was even a bit more inspired this afternoon that I baked up a quick batch of cornbread on the side. It was the ideal complement for the chowder, the perfect substance to mop the last few globs of goodness that clung to the inside of my bowl.
The recipe yields a huge pot of chowder, enough for lunches and dinners for the next few days. Given the below-zero temperatures and consistent snowfall here in Nebraska, a thick chowder made with cream cheese, half and half and lots of love is the perfect way to keep warm on the inside.
Recipe courtesy of Pastor Russ
3/4 cup diced onion
3/4 cup diced celery
2 cans creamed corn
2 cans whole kernel corn, drained
1 can cream of mushroom soup
2 cups half and half
8-ounce package of cream cheese, softened
Salt and pepper to taste
In a small pan sauté the diced onion and diced celery in about 3 tablespoons of butter, cooking until the onion is clear.
In a large pot combine the four cans of corn, cream of mushroom soup and half and half. Don’t add the half and half all at once, but in small pours to ensure the chowder remains thick. You may use less than 2 cups of the half and half for a thicker chowder. Add the softened cream cheese in small chunks, stirring until the cream cheese is completely mixed in. Add the onion and celery (keeping that glorious butter in the pan) with the corn. Heat on low until the chowder is completely warmed through. Add salt and pepper to taste.
1 cup diced ham
1/2 cup diced carrots (sauté these with the celery and corn)