Texture: The soup is creamy while the potatoes are perfectly soft and chunky
Ease: Very easy! Simple prep work and just a half hour cooking time.
Appearance: I love the combination of green chives, yellow corn, and red potatoes.
Cons: None, except this dish could potentially be diminished by low-quality frozen corn, so use the best you can afford.
Would I make this again? Yes!
Corn Potato Chowder
Adapted from Shape November 2009
- 2 tablespoons butter
- 1 onion, minced
- 1 stalk celery, minced
- 1 teaspoon minced garlic
- 1 1/2 teaspoons salt
- pinch cayenne pepper (optional)
- 4 cups water
- 3 small red potatoes, cut into 3/4-inch dice
- 3 cups frozen sweet corn kernels
- 1/2 cup whole milk
- 1/4 cup heavy cream
- freshly ground black pepper
- chopped chives
In a stockpot or Dutch oven, melt butter over medium heat. Add onion, celery, garlic, salt and cayenne pepper is using. Cook, stirring occasionally, for about 5 minutes or until the onion and celery begin to soften.
Add potatoes then water to pot. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft.
Add corn and simmer for 5 minutes. Stir in milk and cream and heat very gently for 1 minute more, Season with pepper, ladle into bowls, top with chives, serve.