I can’t believe how long it’s been since I posted a soup recipe. I know this winter has been mild, but Matt and I have soup year round. This weekend I peeked through my soup recipes and tried to pick out a simple recipe that was new for us. I found a Tyler Florence recipe I had marked to try a while ago, it was a very easy recipe by Tyler Florence standards but I still made a few tweaks to our liking (added a little bit of meat) and lightened it up.
The original recipe was plain corn chowder, but I added some ham to it. I just cut up some deli ham into a small dice so it would run through the whole soup. I only added 3-4 slices of ham, a small amount, but it make Matt happy. I also cut back on the butter and flour for the roux. The soup isn’t as thick as Tyler Florence probably intended, but it makes the soup a little healthier. I replaced the heavy cream with fat free half and half and milk. Again, it’s not as thick as it would be otherwise, but healthier. Tyler Florence called for fresh thyme and corn, but in the middle of winter in Wisconsin we just used dried thyme and frozen corn. Feel free to switch any of my suggestions back to the original recipe for a richer/thicker soup, but overall we thought it was a nice and easy soup that was satisfying on a mild Wisconsin winter evening.
Recipe (Adapted from Tyler Florence )
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2-3 cloves garlic minced
- 1 small onion chopped
- ½ -1 tsp dried thyme
- 3-4 sliced deli ham chopped
- 2 Tbsp flour
- 4 cups chicken stock
- 2 russet potatoes peeled and diced
- ½ cup milk
- ½ cup fat free half and half
- 1 ½ cup frozen corn
- salt and pepper
Sauté the onion in the olive oil and butter with a pinch of salt and pepper (a small pinch). Once the onion starts to become translucent add the garlic, ham, and dried thyme. I like to add the ham now to add it to the flavor base and get a little color on it.
Once the garlic is fragrant (1 minute) add the flour and sauté another 2 minutes to cook the flour, this removes the rawness of the flour in the final soup. Add about 1 cup of the stock (you can eyeball this) and create a thick soup.
I like to add the potatoes now so it doesn’t splash later once all the stock is added. Add the potatoes, and then add the rest of the stock. Allow the stock to come to a boil and boil for 10 minutes. The potatoes should be fork tender.
Add the corn and cook another 2-3 minutes until the corn is warmed though. Then add the milk and half and half, add some salt and pepper to taste (I added about ½ tsp salt and ¼ tsp pepper at this point). Warm the soup after the addition of the milk mixture and serve. This is a nice soup to have with a piece of crusty bread.