Corn Chowder

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Corn Chowder

This is my favorite rich soup. Pair it with a crusty bread (beer bread is recommended) for a warming winter meal!

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 1 large russet potato, peeled, cut into small pieces
  • butter
  • dash onion powder
  • 2 cups milk (use whole milk or some creamer)
  • 1 15- ounce can creamed corn
  • 1 cup fresh, frozen, or no-salt canned corn

Preparation

Preparation

1 Sauté potato in a little butter or margarine for about 5 minutes.
2 Add 2 cups milk/cream and bring to boil.
3 Reduce heat and simmer until potatoes are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
4 Add creamed corn and corn kernels. Season to taste with salt and pepper.
5 If the soup is not thick enough you can add some cornstarch to thicken it.
7 The original recipe said butter or olive oil, but I find butter adds to the overall flavor whereas oil just makes the soup greasy.

Special instructions

This is my favorite rich soup. Pair it with a crusty bread (beer bread is recommended) for a warming winter meal!

Source:

Adapted from Jewish Food List.