This will be my official first soup for Fall this year! Corn chowder is easily one of my favorite soups and one that I always enjoy and order if we are out – before last year I just hoped to happen across a pot of it rather than make it for myself – I dunno why…
I cut the recipe in half which is plenty for one person and I might even freeze a couple servings for another time – especially summer, when I dont necessarily feel up for cooking a soup over a hot stove but want a serving for lunch.
This one comes together pretty easily, although there is a little more work involved than most of my other slow cooker recipes, it requires browning the meat and onions and making a roux, but other than that it’s pretty easy peasy! We added some breakfast sausage links because the girls have been eating them like crazy and soup crackers and we all had a really lovely meal!
INGREDIENTS: yields 4-6 servings
- 1 TBS butter
- one medium onion, finely diced
- 3 garlic cloves, minced
- 1/2 lb breakfast sausage cut into bite size bits, or other sausage (taken out of casing if you prefer) cut into bite size rounds
- 4 ears of sweet corn
- 6 C vegetable broth
- salt and pepper to taste
- 1 tsp dried thyme
- 12 TBS flour
- 8 TBS butter
- soup crackers and cheese for garnish, if desired
In a skillet on the stove, over medium-high heat, saute the onion and garlic together until it just starts to get soft. Add the sausage and saute until it gets a bit golden in color and starts to cook through a bit. Transfer to the slow cooker.
Add the corn, thyme and vegetable broth to the slow cooker and lightly season with salt and pepper (if you add too much here, the salt and pepper will concentrate during the cook time, so check for salt and pepper at the end and adjust to your liking).
Cover and cook on HIGH for 4-6 hours.
In a small pot on the stove, melt the butter then add the flour slowly, stirring until the roux comes together in a ball. Toast the roux, stirring constantly until it starts to smell nutty and gets a bit of color to it, but you don’t want to burn it or you will taste a bit of burnt taste in the soup at the end. Set aside until needed.
Once the soup is done, ladle a scoop of broth into the roux, whisking vigorously until it is completely incorporated, repeat 4-5 times until you have a thick but slightly loose paste, then whisk your “paste” into the remaining broth in the slow cooker to thicken. If it gets too thick, just add a bit of broth until the consistency is to your liking.
Serve piping hot. A sprinkle of cheese and a few soup crackers always make a lovely addition to soup!