When it comes to chowders, this is my all time favorite. It's a recipe given to me many years ago by a dear friend, and was easy to make gluten free. The flavors work so well together, and the colors of this soup are BEAUTIFUL! When my kids were little, they didn't like the chunky veggies, so I would puree them with a hand blender. It's a soup we go back to time and again! Served with cornbread or biscuits, this meal is perfect for a chilly night. I hope you'll love it as much as we do.
Parmesan Corn Chowder
Serves 6
2 cups diced, peeled potatoes (about 2 potatoes)
3/4 cup diced carrots (about 2 carrots)
3/4 cup diced celery (about 2 celery stalks)
1 onion, diced
1/4 cup butter
1/2 cup rice flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 can cream style corn
1 cup diced ham
1 1/2 cups shredded Parmesan cheese
After dicing all of your vegetables, put them in a medium saucepan and cover with water to about a 1/2 inch above the vegetables. Bring to a boil, then turn to medium low and let boil until vegetables are tender (about 15 minutes). Do not drain. In a large pot, melt the butter. Add the flour and salt and pepper and stir to a thick roux. Slowly pour in milk while stirring; bring to a boil and stir until smooth and thickened. Add cooked vegetables with the water. Add the ham, corn, and Parmesan cheese. Simmer for 15 minutes.
Step-by-step tutorial:
Gather your ingredients. You'll need a few potatoes, carrots, celery, an onion, butter, rice flour, diced ham, cream style corn, and Parmesan cheese.
Prepare your vegetables by peeling and washing. The measurements are approximate, but I usually use 2 stalks of celery, 2 carrots, 2 potatoes, and an onion.
Dice all the vegetables however big or small you like them. I use my trusty Ninja to get the job done quickly and evenly.
Look at all those good vegetables!
Put all the vegetables in a medium saucepan and cover with water. Bring to a boil, then turn to low and let cook for about 15 minutes or until tender.
In another larger pot, melt your 1/4 cup butter. Add 1/2 cup rice flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine. This is making a roux.
Once thick and bubbly, add the 2 cups milk, slowly pouring while stirring. Using a whisk, over medium heat bring to a boil and stir until a smooth roux.
This is what the finished roux looks like.
Next, pour the cooked vegetables (NOT DRAINED) with the water in with the roux. Stir to combine.
Pour in the can of cream corn and 1 cup diced ham.
Add the 1 1/2 cups shredded Parmesan cheese.
Let the chowder simmer on low for about 15 minutes. Then serve!
I always check the flavor and add more salt and pepper if needed. I usually add more salt at the end, but do what your taste buds tell you. This soup makes just enough for six, so you don't end up with buckets of soup left over. Although, leftovers are amazing too.
So cozy and warm!
Recipe Source: Recipe from a dear friend Donna Gregory