Corn & Potato Chowder Recipe

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Corn & Potato Chowder

Kitchen Crew

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Rating:
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Ingredients

1 tsp
oil
2 tsp
sherry
1 c
onion, chopped
1 c
carrot, sliced
2
stalks celery, sliced
2 c
red potatoes, cubed
1
bay leaf
1 c
vegetable broth
1 c
milk, skim
1 c
corn
5/8 tsp
cayenne pepper
yogurt, plain (optional)

Step-By-Step

1In large heavy saucepan, heat oil and sherry until bubbling.

2Add onion and saute 5 minutes -(If mixture appears dry, add 1-2 teaspoons water.)

3Add carrot, celery, bay leaf, potatoes and stock.

4Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender.

5Add milk and corn then simmer for 3 minutes or until corn is tender.

6Discard bay leaf.

7Puree 1 cup soup in blender, then return to pot and season with cayenne.

8If desired, garnish with yogurt.

9Note: Go easy on the cayenne; the first time I made this I overdid it!

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy