After December’s cookie marathon I don’t think I can post any more sweet recipes. I need some savory recipes for a little while.
This quick corn and potato chowder was comforting, filling and about as easy as it gets. You can dress it up with different toppings of your choice to give it some extra flavor. I added spinach, chives and bacon because that is what I had on hand. Some cheddar, sour cream and pickled jalapeno’s might be good, too.
You could also make with vegetable broth for a meatless meal!
If you make this corn and potato chowder I hope your entire family likes it as much as mine did. I am sure there will be plenty of cold nights coming up that are calling for a quick soup recipe. This is a great one to try. Enjoy!
Source: Taste of Home
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) chicken broth
- 3 large Yukon Gold potatoes, peeled and cubed
- 1 can (15-1/4 ounces) corn, drained
- 1 cup milk divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup all-purpose flour
- Minced fresh parsley, optional
- In a dutch oven, cook and stir onion in oil over medium heat
- until tender. Add broth and potatoes and bring to a boil.
- Reduce heat and cover and let potatoes cook until tender.
- Stir in the corn, ½ cup milk, salt and pepper. In a small bowl,
- Whisk together the flour and remaining milk until smooth and then add to the soup.
- Cook for several more minutes until soup thickens up nicely.
- Sprinkle with fresh parsley,crumbled bacon or shredded cheese as desired.
- (Note: I also added a few handfuls of baby spinach to this batch and cooked for a few minutes until nicely wilted.)