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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Saute the onion, celery and garlic in the butter until clear. Add water & broth. Add potatoes, carrots and yams.

2Simmer 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.

3If 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.

4We 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.

5The 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