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Chilly? Me too. I mean, I think it got down to 50 degrees at one point this week! Ha ha! #donthateme Truth is, I KNOW what cold is like. Growing up in Maine, it was not unusual to see negative temperatures! I paid my dues living there for 21 years, and now I’m living it up in sunny Arizona. But even here we get chilly, and I’m always on the lookout for holiday recipe ideas that will warm my bones.
You know what I mean. Hot chunky stews or thick creamy casseroles. The kind of foods that warm you up, all the way down! And chowder (chowda, in Maine). Lots of it.
In Maine, the holiday season meant chili/chowda contests. Events where you were given a bowl and a spoon, and you went to town, tasting everyone’s chili and chowder, and voting on the best ones. Today I’m bringing a bit of the Downeast to the Southwest, with my recipe for New England Corn Chowder.
All of my ingredients were bought at Smart & Final, and everything cost under$30 (like way under, like closer to $10-$15 total). The recipe takes less than 30 minutes to make, so it’s cheap-and-quick, for those busy holiday nights!
Let me make it even easier for you- 4 ingredients, 2 cups of each. Potatoes, chicken broth, half and half, and frozen corn.
New England Corn Chowder
- 2 cups cubed potatoes
- 2 cups First Street frozen corn
- 2 cups chicken broth
- 2 cups First Street half and half
As you can see, Smart & Final is a great place to buy in bulk, without needing a membership! At first I could only find these giant cans of chicken broth, but then I found the smaller ones. But if you are in need of bulk items, Smart & Final is the place to go! You can check them out on Facebook or Twitter.
Step 1: Pour broth into a 3-4 qt sauce pan, add cubed potatoes, and bring to a simmer. Cover and simmer for 10 minutes.
Step 2: Add corn and heat through.
Step 3: Add half and half and heat through.
Step 4: Serve with a pat of butter added to the top of the chowder. It’s also great with oyster crackers!
Enjoy and stay warm!