Corn Chowder & Fall Fridays

“Good soup is one of the prime ingredients of good living.  For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
– Louis P. De Gouy, ‘The Soup Book’ (1949)

Our local school system dedicates a few Friday afternoons during the school year to enrichment sessions for teachers. My two teenagers ABSOLUTELY LOVE these early-release Fridays because they only attend school for the first three-and-a-half hours of the day! Longer weekend, shorter school day — what’s not to love? So we celebrate it!

The last early-release Friday was a few weeks ago, and when the kids got home we shared a tasty batch of chili (our first batch of the fall season) and tea for lunch. That lunch is one of the last meals I can remember when our whole family was able to sit down, eat together, and linger around the table. So many of our evening meals these days involve eating in shifts, and/or rushing off somewhere to an evening appointment, lesson, rehearsal, or meeting. So when my daughter asked if we could have “an awesome lunch” this Friday like we did on the last early release Friday, I thought: “If it gets us around the table again to enjoy a brief-but-wonderful fall lunch together, then absolutely, YES!”_MG_9796

This early release Friday, we continued the warm, cozy soup trend with my own (super easy) Corn Chowder recipe. This, like most most recipes I use, is a combination of an actual recipe I’ve seen somewhere, our own family’s preferences, and the ingredients I have on hand. Below is my version of a wonderful Corn Chowder recipe I found online several years ago and don’t even use anymore because I’ve changed it so much. One secret that makes this recipe so FAST and easy to make is the wonderful “S.O.S. sauce” mix I found on Pinterest. I keep a Mason jar full of it in the pantry all the time and use it in SO many things!

Today I am serving it with some wonderful blueberry green tea. Talk about a serious dose of comfort food that is nourishing, tasty, and satisfying, even for hungry teenagers. (Although, my 16-year-old boy with the insatiable appetite did add a desert and some leftovers to his lunch. So maybe a sandwich or homemade bread would be good idea to add for man-child appetites.)

The Sutherlands’ Cozy Corn Chowder
(serve 4-6, depending on how large your bowls are!)
1/2 yellow onion, diced
Extra virgin olive oil (enough to brown the onion)
Salt 1 teaspoon
Celery salt 1/2 – 1 teaspoon (or mixed 1/2 cup of actual celery to the olive oil w/ the onion)
1 cup of chicken broth
1/3 cup of “S.O.S. sauce” disolved in water (see recipe for SOS sauce here)
2 cans cream corn
1-2 cups of water (to adjust the thickness to your preference)
1/2 cup shredded carrot (or red pepper, whichever you prefer)
1 cup of half-n-half
Saute the onion in the olive oil on medium-high heat. Add salt and celery salt while onion is cooking.
When onion is translucent to slightly brown, reduce heat slightly and add the chicken broth, SOS solution, creamed corn, carrot and water. Simmer on medium heat.
Once the soup is heated thoroughly, remove from heat and add 1 cup of half-n-half. Mix gently then serve immediately.

I’d love to hear about your favorite fall soup recipes in the comments!

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