There’s just nothing like some warming chicken soup or chowder to help ease the pains of the bubonic plague. I’ve been meaning to share my go-to recipe for fighting off any cold of the season, but unless I’m under the weather it’s just not on the forefront of my mind. That all came to a screeching halt this week after a bit of germ infested air travel, and that chicken soup has once again crept back into play. The only problem is I have zero of the necessities for chicken soup. So, here’s the next best thing. A warm, cheesy Corn Chowder with all the savory bit of herb flavor you’d expect. Try this sure-fire recipe to kick some cold or allergy ass this Spring.
RECIPE: Serves 8-10
1 bag frozen kernel corn, 14 ounces
3 medium potatoes, roughly chopped
1 onion, chopped
1/2 lb sausage
2 cups milk, whole or low fat
1 1/2 cups chicken stock
2 cups shredded cheddar cheese
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons flour
2 tablespoons olive oil
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1 teaspoon granulated garlic
2 teaspoons chili powder
1/2 teaspoon cumin
3 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes, optional
METHOD:
1. Place olive oil and butter in a large, heavy duty soup pot over medium-high heat. Add sausage and onions. Cook until sausage is cooked through and onions are translucent, about 5-8 minutes. Add in frozen corn and cook an additional 2-4 minutes.
2. To the sausage mixture add potatoes, milk, and chicken stock. Bring to a boil and reduce heat to low. Season with herbs, spices, and salt/pepper. Stir vigorously to combine; cover. Allow the mixture to slowly simmer for 20-25 minutes until the potatoes are tender.
3. In a small cup of water, dissolve 2 tablespoons of flour until no lumps are present. Remove lid and add the flour mixture to the chowder. Stir well to evenly distribute. Simmer for an additional 5-8 minutes or until the chowder thickens; stirring occasionally. Flour amount can be adjusted to reach the desired thickness.
4. Pour cheese into the chowder and allow to melt. Remove from heat. Give it a final stir and serve. Garnish with additional thyme and of course extra cheese. 
© THE BITTER SOCIALITE
