Summer Corn Chowder with Honey Cornbread

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imageimageI had my first of the year corn on the cob this past weekend and with the leftovers I decided to make another old recipe of mine from our days living in North Carolina! I can’t seem to replicate those southern Hushpuppies I loved so much but pairing the soup with some sweet cornbread is a perfect substitute ❤️

SOUP RECIPE:

Several slices of thick-cut ham, small dice
1 medium sweet onion, small dice
3 cups fresh corn kernels off the cob
3 cups whole milk
1 pound russet potatoes (about 2 lg.), peeled and medium dice
2 teasp of each salt & pepper, plus more as needed
3 tablesp flour
1/2 cup heavy cream

Place ham in a large, heavy-bottomed Dutch oven over medium heat and cook, stirring occasionally, until browned, add the onion and season with salt and pepper, and stir till softened. Meanwhile, blend together the milk and flour till smooth then add over ham and onion mixture stirring constantly. Add potatoes and corn and let simmer stirring as it thickens and potatoes cook through. Season with more salt and pepper to taste, even add small amts of chicken boullion to taste if desired. Reduce the heat to low and let continue to simmer, stirring  occasionally until the potatoes are cooked and the soup has thickened.
Now add the cream and stir to combine, then return to a simmer and heat though. Garnish with reserved corn and/or grated cheddar cheese. Serve with Homemade Cornbread and Enjoy❤️

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One Comment Add yours

  1. run2kar says:

    Just another example of a delicious, hearty, hot or cold weather meal that “hits the spot” every, single time …. mmmmmm goooood!

    Liked by 1 person

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