Potato Corn Chowder
Delicious, quick and easy corn chowder recipe that will satisfy a crowd!
Equipment
- blender
- soup pot
Ingredients
- 1 cup heavy cream
- 3 cups potatoes peeled and diced
- 1 can creamed corn
- 4 tbsp butter
- 1 medium onion minced
- 4 stalks celery diced
- 3 cloves garlic minced
- 3 cups milk whole
- 1 quart chicken stock*
- 3 ears fresh corn* cut from the cob
- ½ tsp white pepper
- ½ tsp ground black pepper
- 2 tsp salt
- 2 tsp fresh basil minced
- 2 tsp fresh parsely minced
- 2 tsp fresh thyme
Instructions
- Add the cream, 1 cup of the diced potatoes and can of creamed corn to the blender and blend until smooth.
- In a large thick bottomed pot (I like my large enameled french oven for this) melt the butter over medium heat. Add the onion, celery and garlic and saute for about 3 to 5 minutes or until soft. Be careful not to burn.
- Add the blended potato corn mixture, milk, stock, remaining potatoes, fresh corn, white and black pepper and salt to the pot. Turn the heat down to medium low and cook for 10 minutes, stirring occasionally.
- Turn the heat to low and add the fresh basil, parsley and thyme and simmer for 35 minutes or until the potatoes are soft. Ladle yourself out a nice bowl full and enjoy!
Notes
*Substitute vegetable stock for chicken stock for a vegetarian option.
* Substitute 1 can of regular corn or 1 1/2 cups frozen corn instead of fresh corn if it is out of season. (You may have to cut your salt when using canned corn)