I can’t even pretend I made this recipe up… My friend Michelle over at Taste As You Go shared this recipe with Facebook one day and I fell in love. I absolutely love Progresso soup in corn chowder and I also love Campbell’s chicken and corn chowder, but Michelle’s version will knock your socks off! This is a seriously true statement, so please make sure you have shoes on or take your socks off prior to trying it.
When I tried her original version, I thought, maybe I can tinker with it (it was perfect already) and get it to where James would eat it… I DID! He loved it and I am still eating leftovers because it makes a HUGE pot of soup. I encourage each of you to do the Taste As You Go version first, because, well, it is fabulous. Then play with it. Tinker as you will.
- 8 tablespoons unsalted butter (1 stick), cubed
- 1 large onion, chopped
- 2 stalks celery, diced very fine
- 10 cloves garlic, pressed (you can use less or more, I love garlic)
- 3 large baking potatoes, peeled and diced
- 4 cups water
- 3 cans (15 oz. each) cream style corn
- 1 can (15 oz.) whole kernel corn, drained
- Small jar of diced pimientos, drained
- 1 cup half-and-half
- 2 cups milk
- 1 heaping tablespoon chicken bouillon powder, or 2 cubes crushed between your fingers
- Kosher salt and Tony Chachares seasoning
Heat a large cast iron Dutch oven over medium high heat and melt the butter. Add the onion and celery. Cook the vegetables until transparent and soft then add the pressed garlic. It is much easier to just press the garlic over the pot instead of trying to do it ahead of time. Let this sweat a minute then add the potatoes and stir well to make sure the butter has coated everything! Let this cook, covered, about 20 minutes, give or take, depending on how big your dice is.
Add the water and bring to a boil. Lower the heat to simmer and let it cook until the potatoes are cooked through.
Add all the corn, pimientos, half-and-half, and milk. Cook on simmer, uncovered, another 15-20 minutes. Taste and season as you choose, the Tony Chachares is off the charts with this. If you can’t find it in your grocery store spice aisle, any Cajun seasoning will work or just use salt and pepper.
I hope you enjoy this, and go over to Taste As You Go and check out her assortment of recipes, restaurant reviews and other articles! She is super fab.