Tropical Storm Lee blew through my area while the family and I were enjoying our time in Chicago. Bad news is, we came home to a leaking roof and water damage to our guest bathroom. Good news is, the temperature dropped about 30 degrees. For a few days, it felt like fall.
When I was a kid, summer was my favorite season. School was out, there was swimming, my birthday, and usually a family vacation. Now that I am grown and don’t have the luxury of getting June and July off, I think my favorite time of year is when you can actually feel the season change, i.e. winter into spring, summer into fall.
A few things I love about fall:
- Being able to turn the air conditioner off, throw open the windows, and sit comfortably in my living room without breaking into a sweat.
- Cinnamon spiced anything.
- Mulled Cider candles from Wal-Mart.
- Brightly colored giant mums and fat pumpkins lined up at the farmer’s market.
Soup is another reason I love cooler temps. We actually eat soup year round at my house, but let’s face it – when it’s 104 degrees outside, no one is looking for a new soup recipe. So I’ve been sitting on this recipe for several months.
Of course, a few days later the temps jumped back up into the 90’s, but not before we got to enjoy this delicious chowder.
Ham and Cheddar Corn Chowder
- 2 tablespoons vegetable oil
- 1 large yellow onion, peeled and diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 5 medium red-skinned potatoes, cubed
- 6 cups chicken stock
- ¼ teaspoon cayenne pepper
- 2 teaspoons ground coriander
- 2 cans (16 oz. each) whole kernel corn, undrained
- 2 cans (16 oz. each) cream-style corn
- 4 cups shredded sharp cheddar cheese
- 2 cups whole milk
- ¼ teaspoon Worcestershire sauce
- 1 green onion, sliced plus more for garnish
- 4 cups cooked diced ham
- Salt and pepper to taste
- Heat oil in a large stockpot over medium high heat.
- Add onion, carrots, and celery and sauté for 5 minutes.
- Add garlic and sauté for an additional 30 seconds.
- Add the potatoes, chicken stock, cayenne pepper, and coriander.
- Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
- Add whole kernel corn with its juice, creamed corn, cheese , and milk.
- Simmer for an additional 7 minutes, stirring frequently.
- Season with Worcestershire.
- Add sliced green onion and diced ham. Season with salt and pepper.
- Serve topped with additional green onions if desired.