We were a bit bored on Sunday so we decided to try a new recipe. On Friday I had gotten the most recent Simple & Delicious magazine. I took a look through and found a recipe for Fresh Corn & Potato Chowder. I love corn chowder so off we went to the store for the ingredients.
We made some minor edits to the recipe and it turned out quite yummy. Those tips are below the recipe. I didn’t get any good pictures so I had to steal one from the website.
1 tbsp. butter
1 medium onion, chopped
1 lb red potatoes (about 3 medium), cubed
1.5 cups fresh or frozen corn
3 cups reduced-sodium chicken broth
1.25 cups half-and-half cream, divided
2 green onions, thinly sliced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 tbsp. all-purpose flour
1 tbsp. minced fresh parsley
1. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender.
2. Add potatoes, corn, chicken broth, 1 cup cream, green onions, salt and pepper.
3. Bring to a boil.
4. Reduce heat; summer, covered, 12-15 minutes or until potatoes are tender.
5. Meanwhile in a small bowl, mix flour and remaining cream until smooth.
6. Stir into soup and return to a boil stirring constantly for an additional 1-2 minutes or until slightly thickened.
7. Stir in parsley.
We added ended up adding bacon to the finished soup as a topping. However, early on while cooking the onion we were simultaneously cooking the bacon. Gabe added the bacon grease to the onions and then seared the potatoes in the pan the bacon was in before we added it to the pot of soup. It added to the depth of flavor in the soup.
Another tip the magazine suggested was to let the spent cobs simmer in the pot. Pull them out before serving.
If you try it, let me know how it goes!