I’m all for making a quick pot of soup rather than opening a can. But when I saw this corn chowder made with cans of Butter Kernel corn, it just seemed like an easy fix. I had the recipe in the back of my mind for several weeks before I finally got a chance to make it. I was looking forward to a tasty bowl of soup. If it was a fail, I’d crush a bunch of saltines into it and eat it anyway. I love saltines in my soup.
I used a nonstick skillet and melted the butter then sautéed the onions for a couple of minutes. The recipe suggested 2-3 minutes but that really wasn’t enough. I should have fried the onions until they were translucent and lightly browned for the best flavor. I didn’t care to chomp on them in my soup later.
Next I stirred in the flour, mustard and pepper and cooked it for a couple of minutes. Again I think it should have cooked longer to cook more of the raw flour taste out.
I whisked in the milk and cooked it until it was bubbly and thickened. It could have been cooked longer at this point as well, for deeper and cleaner flavors. Does this all sound like I’m working up to a fail? Not really, it was an okay soup. I didn’t have to add crackers to make it palatable!
I stirred in the cans of corn and let them heat through. Again I wish I’d cooked the soup longer. I found the kernels a bit more chewy than I like in a corn chowder.
The end result was a soup that was pretty good, but could have been better. For a fast fix to avoid prepackaged or canned soups, it works.
To be a really good soup, it needs a bit more work. I’ll get right on that and update this post soon. A few minor tweaks to the timing should be all that’s needed.
Quick Skillet Corn Chowder
A simple corn chowder you can prepare in a skillet in minutes!
- 3 tablespoons butter
- 1/2 cup onion, finely chopped
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground dry mustard
- 1/4 teaspoon pepper
- 3 cups milk (I used 2%)
- 15 oz can Butter Kernel® Whole Kernel Corn; drained
- 14.75 oz can Butter Kernel® Cream Style Corn (do not drain)
- 1 tablespoon chopped fresh parsley
- Paprika, if desired
Stir in flour, mustard and pepper. Cook until bubbly, about 2 minutes.
Gradually whisk in milk until smooth. Bring to a boil, stirring frequently. Simmer for 4-5 minutes on medium low heat, taking care not to burn.
Stir in cans of corn and parsley. Sprinkle individual servings with paprika if desired.
Adapted from Butter Kernel