Hearty Corn Chowder

Patti Jones

By
@patticake1057

My family loves this! My middle son Ryan is the "picky eater" and he asks for me to make this. I serve this with corn bread. I was asked by Penzeys' Spices to share a recipe or two. This was one of the three that they featured in their September Spice Catalog. What an honor!!


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Comments:

Serves:

a big potful!

Prep:

30 Min

Cook:

1 Hr

Ingredients

3-4
red skinned potatoes, scrubbed and diced, keep skin on
2
red yams, peeled and diced
1/2 c
chopped onion
2-3
medium carrots, thick shredded or small dice
1
stalk of celery, chopped
1 c
water
1
can of chicken broth
1
clove of garlic, chopped
2 Tbsp
chicken soup base, paste
1/2 tsp
pepper, poultry seasoning and salt
2
cans of canned corn -or- 16 oz. pkg frozen yellow corn
2
cans of cream style corn
2 c
1/2 & 1/2
2 c
chopped cooked ham -or- shredded cooked chicken breast
mrs dash, salt & pepper to taste
butter and flour, see below

Directions Step-By-Step

1
Saute the onion, celery and garlic in the butter until clear. Add water & broth. Add potatoes, carrots and yams.
2
Simmer 15-20 minutes. You may add more broth and soup base for added flavor. Add all ingredients and let cook through until potatoes are cooked and the soup is hot.
3
If the soup is too thin, take 3 tbsp. of sotened butter and two tbsp. of flour. Make a paste and add to the soup mixtures, stirring as adding. It will thicken.
4
We like it thick so oftentimes I add frozen mixed vegetables as well, maybe 1 cup. You may salt and pepper to taste. I add Mrs. Dash occasionally to add more flavor as needed. Soup is not a science, a lot of "dump and pour, little of this and that" methods. Add seasonings and thickeners as you wish.
5
The red skins and red yams add lovely color, flavor and body to the soup. Serve with hot corn bread and a salad.

About this Recipe

Course/Dish: Chowders