I adapted this from a “soup” recipe, but to me, perhaps because I’m a New Englander, this is a “chowder”. Or, as my Bostonian mother would’ve said, “It’s a CHOW-DA”. Here’s some information regarding “chowder” from Wikipedia – “The phonetic variant, chowda, found in New England, is believed to have originated in Newfoundland (Canada) in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods. Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.”
So, whether you call this recipe a soup or a chowder, it’s thick, rich and delicious. And, as an added bonus, it’s quick and easy to make. Enjoy!
- 1 Tbs. olive oil
- 2 tsp. chopped fresh garlic
- 2 cups frozen hash brown potatoes with onion & peppers (Also called Potatoes O’Brien)
- 3 cups milk
- 1 can (15 oz) creamed corn
- 1 can Green Giant “Mexicorn” – – or 2 cups whole kernel corn
- 1/2 tsp. salt
- 1 tsp. cumin
- 8 oz. Jalapeno Jack Cheese, cut into slices (I used Great Midwest.)
Add 1 Tbs. olive oil to a medium saucepan and cook 2 tsp. chopped fresh garlic and 2 cups hash browns for 8 – 10 minutes, stirring often.
Add 3 cups milk, 1 can creamed corn and 1 can “Mexicorn” (or 2 cups whole kernel corn), 1/2 tsp. salt and 1 tsp. cumin. Mix everything together and bring chowder to a simmer. Reduce the heat to low and cook for 10 minutes, stirring often.
Remove saucepan from heat !! Add 8 oz Jalapeno Jack Cheese slices. Stir until cheese is melted and incorporated into the chowder. Ladle it out – and enjoy!!