With Thanksgiving Day two weeks away, our eyes are on the big feast! Some of us are starting our grocery list, getting our recipes in order, and finding our stretch pants to get ready for that comfy, cozy day. We still need to eat daily meals between now and then so I have a recipe for a quick, delicious corn chowder. It’s a great weeknight dinner and you’ll have plenty of leftovers for lunch. 

There are many different styles of corn chowder. I was looking for one that was thick, creamy, and had our favorite veggies in it. The one I am sharing is actually my own recipe. I researched several types, got my ingredients together, and on a cool fall afternoon, I tried my hand at making this winner of a chowder! It’s hearty, flavorful, and delicious with a loaf of crusty bread. Add these simple items to your grocery cart and give it a try. Enjoy! 

Judy’s Harvest Corn Chowder

-3 TBS butter -carrots -celery -1 onion -potatoes -1/4 c flour

-2 cans 8.5 oz creamed corn – 1 bag 14 oz frozen corn -1 tsp oregano

-1/2 tsp oregano -1/2 tsp paprika -1/2 c heavy cream or milk

-2 1/2 c chicken broth -salt,pepper and red pepper flakes to taste

-shredded Monterey Jack cheese to garnish (optional)

-Melt butter in a stock pot. Add veggies until soft. (You can use whatever kind you like in the quantity you want. You may have to adjust your liquid depending on how many you add.)

-Add flour to make a roux then add the broth, Simmer for about 10 min.

-Add spices, canned and frozen corn. Simmer until your veggies are to the consistency you like them (I like mine with a small bite to them). Add cream or milk about 10 min before serving. Top with Monterey Jack cheese

Thank you to my good friend, Amanda T, who gifted me with the beautiful, vintage tea towel used in my photo!