baking potato (about 12 ounces), peeled and diced into 1/2 inch pieces
half-and-half, cream or milk
How to Make Corn and Potato Chowder
1Heat a 4-6 quart pot over medium high heat, add the onions and butter and cook stirring occasionally until golden (about 6 minutes).
2Add the water, chicken base and the potatoes. Bring to a boil.
3Reduce heat, cover with a lid and simmer about 10 minutes, potato should be tender.
4Add the half-and-half and the corn. Continue to cook, stirring until heated through.
5Puree about 1 cup of the chowder until smooth. Stir back into the chowder and season to taste with salt and pepper.
(Or use an immersion blender until it is a consistency you like).
Printable Recipe Card
About Corn and Potato Chowder