It’s October — so that means there should be root vegetables roasting, casseroles cooking, and soups simmering.
This is definitely my favorite time of the year to cook. Even if your weather isn’t reflecting the gorgeous fall temperatures others may have, who says you can’t bring the fall atmosphere into your home?
Soups scream fall to me and I love that they are done in one pot, which makes the post-dinner cleaning so much easier.
I had never made corn chowder before but the hearty soup sounded like such a good idea. This soup came out super creamy and not too sweet so it felt more like a dinner and less like creamed corn, which is what I was wanting. It was very inexpensive to make and my whole family really enjoyed it!
If you’re trying to figure out a way to initiate fall into your cooking or you just want something simmering on the stove, I suggest you give this a try and experience the best corn chowder of your life!
The Best Corn Chowder Ever
1 onion, diced
1 tablespoon olive oil
3 bags of frozen corn, thawed
2 cups chicken broth
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon paprika
4 ounces cream cheese
⅓ cup milk
1½ cup shredded Monterey Jack
Salt and pepper, to taste
Heat olive oil in a large pan medium heat and add the onion. Cook the onion for about 3 minutes, stirring occasionally.
Add corn and sauté for 2 more minutes.
Add broth, cumin, garlic powder, and paprika.
Cover the pan and reduce heat to medium low, let simmer for 20 minutes.
Add cream cheese, milk and cheese, stir well until everything melts. Let simmer uncovered for an additional 10 minutes, stirring occasionally. Taste soup and adjust salt and pepper.
Adapted from Maebells