Growing up going to my grandparent’s house was always a treat. Us kids always knew grandma would have something good to eat. Whether it was fresh-baked cookies cooling on the table or a delicious bowl of corn chowder we knew grandma would feed us well.
Disclaimer: This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
As I grew up my grandmother became my teacher in the kitchen. It was she who taught me to love cooking. So when she passed I inherited all her recipes. From homemade doughnuts to casseroles. Each recipe came with notes on how to create a delicious meal.
One of my favorite recipes of hers was the chicken and corn chowder she would cook for us on cold winter days. Yes, I said cold. I’m a Florida girl anything under 70 degrees is cold.
Corn has always been one of my favorite vegetables and being a Florida girl I get Fresh From Florida corn even in winter. I live for the fresh crop of corn every year that my local farmers bring to the market. Perks of being a small town FL girl (read more).
Why Fresh From Florida
As a Florida girl, I have access to fresh produce year around. But in truth so do you. Florida farmers work hard year around to bring fresh produce to everyone. Simply look for for the Fresh From Florida sign in your produce section then you to can have a little FL sunshine in your daily day.
Plus once you have that delicious produce why not turn it into a delicious meal or treat by visiting their recipe page(find links below). Right now strawberries, blueberries, snap peas and bell peppers are in season to just name a few. So look for those and other fresh produce marked Fresh From Florida .
But today I want to share the love and recipe for my grandma’s chicken and corn chowder.
Chicken & Corn Chowder
- 1 pinch nutmeg
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened about 2 minutes.
- Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender about 20 minutes.
Using Fresh From Florida produce in this recipe is both my grandmother’s and my secret to making this the best chowder ever.
Sweet Corn ~ Harvest
What is one of your favorite dishes from childhood?