Let’s start 2025 off right by celebrating National Soup Month!
Whether it’s chunky, smooth, clear, creamy, spicy, sweet, warm or cold, soup comes in many different forms. It can have lots of meat, or full of veggies. You can serve as a side, or the main dish. Instead of a big family meal, have a soup night with several different soups to try! The possibilities are endless. Here’s a simple Corn Chowder recipe that can be made in an electric skillet. It has only 5 ingredients, but you can add other veggies or your choice of protein. May this be the start of many family soup nights in the year 2025!
Skillet Corn Chowder
Ingredients
½ small onion, diced
2 teaspoons vegetable oil
1 can (15 ounce) cream style corn
2 cups nonfat or 1% milk
½ cup grated cheddar cheese(2 ounces)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large skillet over medium-high heat (350 degrees F in an electric skillet), cook onion in oil until soft, about 3 to 5 minutes.
- Add corn and milk. Stir until mixed together.
- Heat until just bubbly. Stir in cheese and serve when melted.
- Refrigerate leftovers within 2 hours.
Notes
- Add any other veggies you have on hand - fresh, frozen, or canned, a cubed potato works well!
- Throw in some protein! A can of white beans or handful of cooked chicken is great!
- Add more flavor with pepper, cumin and oregano.
- Try adding cilantro or microgreens on top for more flavor and texture. Thanks to Food Hero for this recipe!
