Gimme More-potato Corn Chowder-annette's Recipe

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Gimme More-Potato Corn Chowder-Annette's

Annette W.

By
@greeneyez

You will not be able to eat just one bowl of this chowder. It is thick, it is rich, it is creamy and it is oh so good! Eat it plain or top it with green onions, bacon,dill cheese or all four!

We often have soups for Christmas Eve dinner and this is one of them that is always asked for. It's a fight between this, Oyster stew and my Minestrone soup. Of course if I get my way I make this and the Minestrone, that way I get the best of both worlds.

The recipe is my own.


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Comments:

Serves:

many

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 stick
butter
1 medium
onion, diced
2
carrots, diced about the same size as onions
2
celery stalks, diced about the same size as carrots
2 Tbsp
all-purpose flour
8 medium
russet potatoes, peeled and cubed
4 c
whole milk or 2% milk
2
chicken bouillon cubes, disolved in 1/2 cup hot milk(this step is important)
1 c
half and half
1 Tbsp
minced garlic
1 tsp
salt
1/2 tsp
black pepper
2
bags frozen corn, thawed

GARNISH

crumbled bacon, grated sharp cheddar, dill sprigs, green onion

Directions Step-By-Step

1
In a 5-quart saucepan, melt the butter and saute the onions, carrots, celery and garlic until they are slightly tender, about 5 minutes.
2
Whisk in flour and cook for 1 minute. Add potatoes, milk and dissolved bouillon cubes.
3
Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. ****I tend to keep most of them cubed rather than allow them to get too mushy****
4
Add the half-and half, thawed corn, salt and pepper. Let simmer until corn is heated and soup is ready to serve. Top individual bowls with bacon, shredded cheese and dill if desired. Enjoy!

About this Recipe

Course/Dish: Potatoes, Chowders, Cream Soups
Main Ingredient: Potatoes
Regional Style: American