• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

March 26, 2013 Food

Spring Corn and Ginger Chowder

corn and ginger chowder

Spring is in the air.  And along with the spring comes the sunshine, warm sunny days, flowers are blooming, and all that is bright.  I like to take that same brightness and incorporate that into some of my dishes.  One quick and easy way to bring the outside in, and get that “burst” of brightness is to add ingredients like the ones I am using in my Spring/Summer Corn & Ginger Chowder.
We’re starting with:
* one cup or half of a can of yellow corn
* one can of coconut milk
* a can of cream of mushroom soup
*1/4 cup of fresh chopped lemongrass
* one cup of chopped ginger root
* one cup of sauteed portabella mushrooms
* a tablespoon of ground ginger
* salt and pepper to taste
Directions:
In a medium saucepan, combine can of coconut milk, can of cream of mushroom soup, half can of yellow corn, tablespoon of ground ginger, a pinch of salt and a pinch of pepper. Stir and bring to a low simmer 4-5 minutes over medium to low heat.
 Now this chowder is going to bring you layers and layers of flavor.  Your basis is going to be the coconut milk, cream of mushroom soup, corn and ground ginger.  That is going to give us our jumping off point:
While you’re letting your basis for this chowder simmer, sauteed in a medium fry pan your sliced portabella mushrooms.
I always have a trick that I use for the perfect saute: three minutes sear, two minutes steam.  Just remember that:
Three minutes sear,
Two minutes steam.
And what that simply means is this, I sautee or sear let’s say my asparagus or mushrooms, or squash, whatever it is in olive oil on high heat.  And then I turn the heat off, add 1/4 cup of water to the pan, and cover it with the lid, and just let that baby steam.  Give it two minutes and essentially, you are done to perfection!  Works for me on asparagus, brocolli, you name it.  And of course if it’s a green veggie you can blanche it, but that’s another post;)
So go ahead and add your mushrooms and let’s get to working on our lemongrass and fresh ginger, our spring flavors.
In a perfect world, you’d walk right into your average supermarket and pick up some fresh lemongrass but in a the instance that they’re out of it or it’s not in stock, the bottled stuff will do.  Two tablespoons to be exact.
Now we can’t skimp on the ginger.  The crunch and layers of flavor that this fresh bit is going to add is going to be Un-believe-able!  Trust me.  Take the time to peel it.  *Tip: Cut off each one of the little nubbies on the ginger root before attempted to peel.  Keeps you from having to dig into every little crevice with your peeler;)  Once your done peeling, go ahead and give your ginger a rough chop and add it to the pot now with your other ingredients.
Once your chowder is complete and has simmered now for about 15 minutes with continual stirring you can transfer it to a medium-size crock pot and let it simmer on low for the next 4-5 hours.
 The brightness and layers of flavor in this chowder are sure not to disappoint.  What are you making these days that shines, “spring”?  Try this chowder & let me know how much you loved it.  Oh, and did I mention that….you won’t miss the meat:)
Happy Cookin’ & Happy Spring!
xo-Chemeeka

More from my site

  • Motivation Monday Linky Party 210Motivation Monday Linky Party 210
  • The Thanksgiving Meal…. a last minute menu-helperThe Thanksgiving Meal…. a last minute menu-helper
  • Chewy Maple Snickerdoodles Recipe: 52 Weeks of Sweets, #27Chewy Maple Snickerdoodles Recipe: 52 Weeks of Sweets, #27
  • How to Become a GardenerHow to Become a Gardener

Categories: Food

About Guest

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « Weekly Meal Plan: Late Winter Collection
Next Post: EmBark on Pet Health: Take the Pledge and Help a Pup! »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Freezer-Friendly Pancake Muffins Recipe
DIY Pup Paw Salt Dough Ornaments
Hibachi-Style Sesame Ginger Zucchini
Soul-Warming Mushroom and Wild Rice Soup
Yummy Thai Peanut Veggie Rice Bowls
Lemon Springerle Cookies: #52WeeksofSweets, Week 30
Make This: Cranberry Spiced Holiday Punch
Sparkling Cranberry Ginger Cocktail Recipe for your Holiday Gathering

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Who knew we all would look so fabulous in hair net Who knew we all would look so fabulous in hair nets? Awesome afternoon volunteering with @nochildhungry_ to support #hurricanehelene relief in WNC. ❤️
Another #vegansupper win! Perfect for cooler night Another #vegansupper win! Perfect for cooler nights (we'll get those eventually, right?), a creamy vegan parm sauce is folded into baked barley and shiitake 🍄 

Topped with arugula dressed with EVOO and lemon. 💯🎉❤️
Back to school photo time! 4th, 8th, 11th grades.. Back to school photo time! 4th, 8th, 11th grades... plus back to school brunch & a little porch sitting with #hankharding waiting for the 🚌
Me: I think I’m good on travel for a bit. Jon: Me: I think I’m good on travel for a bit.

Jon: I have to go to New York for a work meeting on Monday.  Wanna come?

Me: Obviously.

📷 recap:
1: @flyblade transport to the city
2: Views from our ride
3: First night show, Oh Mary
4: Inside the Lyceum Theater
5: Art along the High Line
6: Observation deck at @EdgeNYC
7: Down on the ground, looking up at the observation deck
8: View from the top of the Edge, Hudson Yards
9: ✔️ Bucket List item checked off, dinner at @elevenmadisonpark 
10: ✔️✔️Double check when we got invited for a private wine cellar tour with a bottle of champagne  #dreamsdocometrue
11: Last day lunch @jajajamexicana (#veganmexican)
12: Plant based nachos = the only way to move past the world’s best dinner the night before
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2025 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio