Corn and Potato Chowder
This hearty Corn and Potato Chowder is thick, creamy and ready in just 25 minutes. Made on the stovetop with simple, budget-friendly pantry ingredients, it's a wholesome and comforting meal perfect for busy weeknights or a cozy weekend lunch.
Equipment
- 1 Dutch Oven or Stock Pot
- 1 wire whisk
- 1 chef's knife
- measuring cups and spoons
- 1 medium sauce pan
Ingredients
- 1 ½ cups water
- 1 chicken bouillon cube
- 1 ½ cups russet potatoes, small cube
- 1 large carrot, sliced thinly
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 stocks celery, sliced
- 1 ½ tablespoons all purpose flour
- 2 cups milk
- 14 ounce can creamed corn
Instructions
- Add water and bouillon cube to a large saucepan, stir and heat over high heat until bouillon is fully dissolved. Add potatoes and carrots, cover loosely and boil for about 13 minutes, until tender. Drain, reserving cooking water.
- In a dutch oven, or large heavy bottom pot, melt butter; add onion and celery and sauté for 5 minutes. Add flour and stir well, cooking for 1 to 2 minutes over medium-low heat. Slowly add milk and then potato water into onion mixture, stirring constantly with a wire whisk; bring to boil and continue to whisk constantly until thickened, about 1 minute.
- Lower heat to simmer. Add cooked potatoes and carrots, and creamed corn. Stirring until well blended. Simmer for about 2 minutes until ingredients are well blended and heated through.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat on stove top or microwave.
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https://www.redcottagechronicles.com/recipe/corn-and-potato-chowder/