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
- 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
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