With the weather turning colder in most parts of the US, the one pot thick and hearty Potato and Corn Chowder is the perfect comfort food.
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Potato and Corn Chowder
With the weather turning colder in most parts of the US, the one pot thick and hearty Potato and Corn Chowder is the perfect comfort food.
Thick, creamy and chunky potato chowder is filled with cheese, corn, bacon and more. It's hearty and is perfect for soup season! Everyone in your family will ask for more.
Serves – 4
Corn and Potato Chowder Ingredients
- Red or Yukon gold potatoes, chopped into chunks
- Frozen Corn Kernels, thawed
- Onion, finely chopped
- Garlic, minced
- Italian Seasoning (or use a combination of dried Thyme, Basil and Oregano)
- Butter
- All-purpose Flour
- Chicken or Vegetable Broth
- Milk
- Salt and freshly cracked pepper to taste
- Heavy Cream (optional)
- Shredded Sharp Cheese (optional)
- Parsley or Chives to garnish
- **For exact amounts, see recipe card below.
How to Make Cheesy Potato Corn Chowder
Heat a Dutch oven
or a large stock pot over medium heat and slowly melt the butter.
Add the onion and garlic and sauté till are onions are soft and slightly golden.
Add salt, freshly cracked pepper and flour and mix well. The flour and the onion garlic mix will turn into a coarse paste.
Next add the chopped potatoes and the corn.
Add the broth, milk and Italian seasonings and whisk
it well. Increase the heat and bring it to a boil.
After the chowder boils, reduce the heat and let it simmer for 20 to 25 minutes, or till the potatoes are cooked through and tender.
For extra creaminess, add heavy cream and/or shredded cheese and give a good mix.
Serve hot with a garnish of chopped parsley or chives.
Notes
To make it heartier, stir in a cup or two of roasted chicken breasts, or crabmeat while the chowder is simmering.
Chopped up cooked bacon can also be added as a garnish.
Potato and Corn Chowder
With the weather turning colder in most parts of the US, the one pot thick and hearty Potato and Corn Chowder is the perfect comfort food.
Ingredients
- 1 lb. of Red or Yukon gold potatoes, chopped into chunks
- (15 oz.) can or 2 cups of frozen Corn Kernels, thawed
- Small sized Onion, finely chopped
- 2 fat cloves of Garlic, minced
- Tablespoon of Italian Seasoning (or use a combination of dried Thyme, Basil and Oregano)
- Butter - 2 tablespoons
- all-purpose Flour - 2 tablespoons
- 3 cups of Chicken or Vegetable Broth
- Cup of Milk
- Salt and freshly cracked pepper to taste
- ½ cup of Heavy Cream (optional)
- Shredded Sharp Cheese (optional) ½ cup
- Handful of Parsley or Chives to garnish
Instructions
- Heat a Dutch oven or a large stock pot over medium heat and slowly melt the butter.
- Add the onion and garlic and sauté till are onions are soft and slightly golden.
- Add salt, freshly cracked pepper and flour and mix well. The flour and the onion garlic mix will turn into a coarse paste.
- Next add the chopped potatoes and the corn.
- Add the broth, milk and Italian seasonings and whisk it well. Increase the heat and bring it to a boil.
- After the chowder boils, reduce the heat and let it simmer for 20 to 25 minutes, or till the potatoes are cooked through and tender.
- For extra creaminess, add heavy cream and/or shredded cheese and give a good mix.
- Serve hot with a garnish of chopped parsley or chives.
Notes
To make it heartier, stir in a cup or two of roasted chicken breasts, or crabmeat while the chowder is simmering.
Chopped up cooked bacon can also be added as a garnish.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 682Total Fat 38gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 16gCholesterol 164mgSodium 593mgCarbohydrates 52gFiber 6gSugar 7gProtein 38g
Nutrition may vary depending on the products used.
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