Corn Potato Chowder

 

Recipe Rundown :
Taste: Earthy, fresh, and slightly sweet.
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.
Pros: Quick, easy, and perfect for lunch or as an addition to dinner.
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
Serves 4-6
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.

 

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