Corn & Potato Chowder Recipe

No Photo

Have you made this?

 Share your own photo!

Corn & Potato Chowder

Kitchen Crew

By




Featured Pinch Tips Video

Rating:

 Be the First

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)

Directions Step-By-Step

1
In large heavy saucepan, heat oil and sherry until bubbling.
2
Add onion and saute 5 minutes -(If mixture appears dry, add 1-2 teaspoons water.)
3
Add carrot, celery, bay leaf, potatoes and stock.
4
Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender.
5
Add milk and corn then simmer for 3 minutes or until corn is tender.
6
Discard bay leaf.
7
Puree 1 cup soup in blender, then return to pot and season with cayenne.
8
If desired, garnish with yogurt.
9
Note: Go easy on the cayenne; the first time I made this I overdid it!

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy