Monday, November 7, 2011

Pioneer Woman Inspired Corn Chowder

I'm not really sure why it's taken me so long to do this, but I just recently began subscribing to Pioneer Woman's cooking blog.  And, let me just tell you: she's amazing!  I actually have her to thank for my entrance into the blog world.  Back in the early spring, she came to our town to do a book signing.  A friend and I went to hear her speak and her topic was all about blogging--how she started, how her blog has grown, and various other tidbits about her life.  I left inspired and with some great tips on how to begin something I'd wanted to do for a long time.  Thanks, Ree!

That's me standing freakishly close to her left ear. Ha!

Anyway...I saw a recipe the other day she had posted for a corn chowder and was inspired.  So, I created my own version, which I'll share here.  It was good.  I'd like to try her original recipe one day, too, but today I'll share with you mine.  {Go check out the original, though, because it looks incredible}.

Oh, and just a tidbit of trivia for you:  Do you know the difference between chowder and soup?  Feel free to leave a response {without googling first} and we'll find out which one of you is the gourmet guru :)

Corn & Roasted Red Pepper Chowder
Printable Version

3 Tablespoons butter or margarine
1 small onion, diced
1 clove garlic, minced
1 can whole kernel corn, drained
3 roasted red peppers from a jar, diced
3 Tablespoons flour
3 cups chicken broth
2 cups milk
1 can creamed corn
8 oz. sharp cheddar cheese, shredded
green onions, chopped
cornstarch & water paste, if needed

In a large saucepan, melt butter/margarine.  Add chopped onion and garlic and saute until onion is tender. Add roasted red peppers and saute a few minutes longer.

Add whole kernel corn and saute yet another 2 minutes or so.

Dump in flour and stir to combine.

It will be a bit thicker once you add the flour.

Pour in the 3 cups of chicken broth {I made mine using bouillon powder, but you could also use a can or carton of broth} and stir.

 Add the milk and creamed corn and stir until it begins to thicken.

Dump in shredded cheese and stir until melted.

Continue heating and stirring.  Mine wasn't as thick as I wanted, so I made a paste using the same amounts of cornstarch and water (mix together) and then add to the pot and stir.  I did this 3 times before I was satisfied with the texture.

Add sliced green onions, if desired, and enjoy.

source: adapted from Pioneer Woman


  1. This looks so good! I wish cheddar was cheaper here ...

  2. Mmmm...that looks soooo good!

    P.S. Her name is Ree. ;)

  3. This looks really good! I don't know the difference between a soup and a chowder...except that I chowders always sound tastier to me. Does it have anything to do with the milk/cream?? P.S. I love that pic of you and PW!

  4. I love corn chowder, I'll have to try this! And I think the difference is that chowder is milk/cream based and soup is broth/natural juice based.

  5. Thanks, Jessica!! I've corrected her name! So sorry about that; I must have been thinking of her last name that begins with a 'D'. :) So thankful for helpful readers!

  6. This is perfect for the colder weather! Yum! Thanks for the b-day wishes :)

  7. Chowder has milk in it? Soup doesn't?


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