Friends. Let’s chat for a quick second. Whether you’re cold or have a cold (and I’m going to assume it’s one of the two right now), this chowder’d corn is just what you need.
But wait, what in the what is chowder’d corn? Well I’m so glad you asked, because I cannot wait to tell you all about it.
Chowder’d corn is simply frozen (or fresh) corn, blended with a little water. It can be used in pretty much anything from a creamy corn sauce for tacos to a creamy corn broth for chicken and mushroom soup to a creamy corn cream for casseroles. Oh sexy casserole.
So whether you need to stifle the sniffles or warm up the chills, ditch the high-sodium and highly processed creamed soups and grab some corn.
Chow on. Happy Friday. Weekly Obsessions will return next week (as soon as I get over this dang cold).
CREAMY CHOWDER’D CORN
1 1/2 cups frozen (or fresh) corn
Simply combine the corn with 2 1/2 cups of warm water in a blender. Let the ingredients sit and thaw for 10 minutes or so. Puree until smooth, making about 3 1/2 to 4 cups of creamy chowder’d corn. And then use the velvety base for any recipe from chowder to cream of mushroom soup. Or even that chicken and noodle casserole with broccoli bread crumbs. It’s milky, rich, simple, low-sodium, and so totally guilt-free.