Potato Corn Chowder
Potato corn chowder is a hearty and frugal soup that's flavorful and creamy. Perfect for the cold days of fall and winter!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion (diced)
- 2 teaspoons minced garlic
- 32 ounces frozen cubed hash brown potatoes (or 2 lbs fresh potatoes, diced small)
- 2 cans whole kernel corn (undrained)
- 4 cups chicken broth
- 1 tablespoon chicken bouillon base (such as Better than Bouillon)
- 1/2 teaspoon ground thyme
- 1/4 teaspoon black pepper
- 1/2 cup milk (or Half & Half)
- 1/4 cup all-purpose flour
- 2 cups shredded cheddar cheese (optional)
- salt to taste
Instructions
- Heat olive oil in a stock pot or Dutch oven over medium-high heat. Add diced onions and cook, stirring occasionally, until onions are beginning to turn translucent (about 5 minutes).
- Add minced garlic and stir until fragrant, about a minute.
- Add frozen hash browns (or diced potatoes), corn, chicken broth, bouillon, ground thyme, and black pepper. Stir to combine.
- Bring to a boil over high heat, then reduce heat to medium and simmer for about 10-15 minutes, stirring occasionally. Cook until the potatoes are quite soft and break apart easily when pressed with a spoon.
- In a small bowl or liquid measuring cup, whisk together milk (or Half & Half) and flour to form a slurry. Stir this mixture into the soup, cooking for a few more minutes to thicken slightly.
- Remove pot from heat. Stir in the shredded cheese (if using), allowing it to melt. Add salt to taste, if needed.
Notes
- Cheese is optional, depending on your preference. If you're going to use it, I recommend hand-shredding a block of cheese if possible, as it melts better than packaged shreds of cheese.
Nutrition
Serving: 1gCalories: 323kcalCarbohydrates: 35gProtein: 12gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 32mgSodium: 768mgPotassium: 485mgFiber: 2gSugar: 2gVitamin A: 313IUVitamin C: 11mgCalcium: 241mgIron: 2mg
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