I don't think I've ever followed his recipe exactly, and now that I never use cow milk in my house, the recipe has changed significantly -- almost beyond recognition.
For all my vegan or fat-watching buddies out there, here's my corn chowder recipe! Enjoy!
Vegan Corn Chowder
4 large russet potatoes, peeled and diced
1 large yellow onion, peeled and diced
1 15-ish-ounce can cream-style corn (you know, a regular can)
1 15-ish-ounce can regular corn (I used extra crisp whole kernel.)
2 cups original soy milk (You could use fat-free, but I already cut out a bunch of fat for you, believe me!)
2 tsp dried thyme
1 tsp garlic powder
salt & pepper
Cover potatoes and onion with water in large pot. Bring to a boil and cook for 10 minutes (until potatoes are tender). Drain off most of the water, leaving just a little (potatoes and onion will not be covered). Add corn, milk, thyme, and garlic. Add plenty of salt and pepper to taste. Heat through and serve.
(Note: You can use two cans of cream-style corn or two cans of regular corn instead. You could even add frozen corn. It doesn't really matter. I usually make this early in the day so it can sit for a long time, then heat it up again right before dinner. And really don't be shy with the salt and pepper.)
We like crushed saltines in our chowder. I also indulge in the occasional peanut butter sandwich with mine.
What do you eat with your corn chowder?