This isn't from scratch, but is tasty indeed. It falls somewhere between a soup , a chowder, and a pudding. You can figure out what to call it, after you've tasted it. And it is well worth tasting. So here's what happened. Supper tonight was going to be a no hassle, but tasty dinner consisting of canned corn, a good and crispy-sweet brand, a burger topped with Muenster cheese, and sliced avocado. I accidentally grabbed, and opened a can of cream corn from the pantry. DW detests creamed corn. So I grabbed the correct can of corn and made supper. Afterwards, I had to do something with the cream corn. So I took the left over whole kernal corn, about a quarter cup, and added it to the creamed corn with half a stick of butter, or again, a quarter cup. I also added 4 tbs. a.p. flour and whisked it in until smooth. I then added freshly ground black pepper, and a quarter tsp. stevia sweetener. I put the pot over a low flame and heated until it lightly boiled, and the flour thickened and cooked. I tasted it and it was good. But I didn't quite want corn pudding, which is what this turned into. So, I cut a 3 inch chunk of summer sausage and diced it. I added it to the pot. I then sweated half of a small, red onion, again diced, and about 3 heaping tbs. of freshly diced green bell pepper. When slightly softened, and the onion was sweet, I add that to the pot. I tasted it, and it was a winner. I have a great tasting lunch for the next few days.
This would be so good served over a toasted English muffin, or just plain buttered toast.
To make this easier, Here's the ingredient list:
12 oz, creamed corn
6 oz whole kernel corn
1/4 cup whole milk
4 tbs. AP flour
1/2 tsp. sweetener of choice
1/2 tsp. salt
4 tbs. salted butter
1/8 cup diced summer sausage
1/8 cup diced onion
1/8 cup diced green bell pepper
Fresh ground black pepper to taste
1 tbs. butter for sweating the veggies.
Enjoy this quick and simple chowder. It'll make you smile, and just might become one of your "go to" comfort meals.
Seeeeeya; Chief Longwind of the North