Creamy Corn and Potato Chowder

Rich, creamy chowder is a favorite comfort food -- reassuring, full-bodied, and very delicious. And it's easier to make than a lot of cream soups because you don't have to puree anything.
Creamy Corn and Potato Chowder
Adapted from spoonful.com
Creamy Corn and Potato Chowder

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from spoonful.com

Ingredients

  • 2

    tablespoons butter

  • 1

    large onion, finely chopped

  • 1

    rib celery, finely chopped

  • 5 1/2

    cups chicken stock

  • 1 1/2

    cups frozen corn kernels

  • 1

    large all-purpose potato, peeled and diced

  • 1/2 to 3/4

    teaspoon salt, to taste

  • 1

    cup heavy cream

  • 3

    tablespoons all-purpose flour

  • Black pepper, to taste

  • Fresh dill or parsley for garnish, chopped

Directions

1 Melt the butter in a large saucepan or medium soup pot. 2 Stir in the onion and celery. 3 Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally. 4 Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. 5 Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender. 6 In a small bowl, whisk together the cream and flour. 7 Stir the mixture into the soup with the pepper. 8 Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. 9 Serve hot, garnished with herbs.

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