Gettin’ CornyPosted: February 29, 2012
Happy Leap Day, folks! Everyone should be out frolicking and enjoying your bonus 24 hours. But you still gotta eat, right? Don’t worry. This quick corn chowder makes the perfect Leap Day meal. It’s made with stuff you probably already have in your pantry, and is ready to eat in about 15 minutes. It’s creamy and filling, and has a little bit of jalapeno heat. I’ve used frozen corn, but by all means, use fresh corn when it’s season.
Really Quick Corn Chowder
– ½ of a small yellow onion, diced
– 1 stalk of celery, diced
– 2 small jalapenos, deseeded and minced
– 1 teaspoon of minced garlic
– 2 tablespoons of flour
– 3 cups of 2% milk
– 1 lb bag of frozen baby gold and white corn kernels (or 3 to 4 ears of corn)
– 1 bay leaf
– Garlic salt
– Cracked red pepper
– 1 ½ tablespoons of unsalted butter
– Olive oil
In a large pot, heat a tablespoon of oil and a tablespoon of butter on medium heat. Add the onion, celery and jalapeno, and cook until slightly soft, about 4 minutes. Add the minced garlic and cook 1 minute. Add the flour and cook 1 minute more, stirring constantly. Stir in the milk and corn, add the bay leaf and bring to a boil. Then reduce the heat, season with ½ teaspoon of garlic salt, ½ teaspoon of pepper, a sprinkle of red pepper flakes, and simmer until soup is thick, about 8 minutes. Ladle into bowls and eat.