One thing Claire eats in my book From Shards to Sea Glass is corn chowder. Have you ever had it? I don’t know about you, but now that it’s December, I think more about soups, stews, and chowders. There are many ways to make corn chowder and many other ingredients could be added to this (like cooked salmon or bacon, carrots, or more spices to kick up the heat, for example), but my mother’s way is the best (of course!). It’s creamy and yummy and is definitely a comfort food. Here is her recipe…
- One large onion chopped. Cook in water in microwave until transparent. Save liquid.
- Cook 1/2 large pot of cubed potatoes. Empty most of water out. Add to pot onions and water, 1 can corn, 1 can creamed corn, and 1 can evaporated milk. Stir gently.
- Heat very slowly (or else will stick on). Add whole milk if more liquid is desired. Add black pepper to taste.
It won’t exactly look like the picture at the left–it will be more white and milky–but you get the idea. Enjoy! (Thanks, Mom!)