After months on hiatus, I busted out my vintage Laurel’s Kitchen cookbook.  This is the book that taught me how to cook.  It is unfussy in the best of ways: there are no trendy ingredients, no tricky or unnecessary steps, the flavors are fresh and simple.  Between Thanksgiving and Christmas this year, I felt I needed a bit of a butter-break (not for long, though) and a little less time barefoot, and very pregnant, in my kitchen.

I used to make this soup all the time in college, it was probably my intro to soup-making-at-home, something I used to think was very difficult, now that I think of it.  The fresh sweet flavor took me back to our massive, old, drafty house on White St in Champaign, where I remember eating this for breakfast before class.  This recipe needs to be filed under “delicious”, “easy” and “why don’t I make this every week?”, but have it for dinner, with salad and rolls.

Corn Chowder (adapted from Laurel’s Kitchen)

  • 2 cups water or broth
  • 1 yellow onion, diced
  • 2 medium potatoes, diced
  • 3 stalks celery, diced
  • kernels* from 2 cobs of corn (or use 1 cup frozen corn)
  • 2 cups milk
  • salt and pepper
  1. Put water, onion, celery and potato in large soup pan and bring to a boil.  Simmer about 10 minutes, or until potatoes are relatively soft.  Add corn and simmer a few more minutes.
  2. (Optional) Blend some, half or all of the soup in a blender.
  3. Add milk and heat but do not boil.  Season with salt and pepper to taste.

*Fresh corn is really good here, although it is out of season.  After you use your knife to remove the kernels, take the back of the knife and scrape the cob.  What comes out is tiny little nubs of corn and some sweet sweet corn milk.  Add this to your pot.  Delicious, and definitely a waste to throw away.