corn and potato chowder.

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It's no secret that I love soup. (As evidenced here, here, here and here - to mention a few.)

But anyway, this soup!


I made this on a lazy Sunday afternoon for a late lunch/early dinner. It's nothing fancy, but it's comforting and delicious. That's what matters!

It's extremely simple to make and only requires a little chopping and some stirring. It comes together rather quickly with a fairly short cooking time. The only thing I would change the next I make it will be to serve it in sourdough bread bowls. I feel like that would be a wonderful decision!

Corn & Potato Chowder
Inspired by: Cooking Light

Ingredients:
  • 2 tablespoons butter
  • 1 red onion, chopped
  • 1 cup half & half
  • 1 cup skim milk
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 6-8 small red potatoes, peeled & cubed
  • 2 cups frozen corn
  • salt, pepper & hot sauce, to taste
Directions:
1. In large dutch oven or stock pot, cook the butter and onion over medium heat. Saute for 5-7 minutes until the onion is translucent.

2. In small bowl, whisk together the half & half, milk and flour. Pour into the stock pot, stirring constantly. Add in the broth, potatoes and frozen corn. 

3. Bring to a boil, then reduce to a simmer. Simmer, uncovered and stirring often, for 15 minutes. 

4. Season with salt, pepper and hot sauce before serving.

Yield: 4 servings

1 comment:

  1. Sounds delicious...and yes, I think sourdough bread bowls are a MUST!

    ReplyDelete

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