corn and potato chowder
(1 RATING)
I had made a corn chowder with kielbasa but the family ended up liking it better without the meat so I changed it up a bit.
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prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 small onions, yellow
- 1 tablespoon butter, unsalted
- 2 teaspoons chicken base
- 2 cups water
- 1 large baking potato (about 12 ounces), peeled and diced into 1/2 inch pieces
- 1 cup half-and-half, cream or milk
- 1 pound frozen corn
- - salt and pepper
How To Make corn and potato chowder
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Step 1Heat a 4-6 quart pot over medium high heat, add the onions and butter and cook stirring occasionally until golden (about 6 minutes).
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Step 2Add the water, chicken base and the potatoes. Bring to a boil.
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Step 3Reduce heat, cover with a lid and simmer about 10 minutes, potato should be tender.
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Step 4Add the half-and-half and the corn. Continue to cook, stirring until heated through.
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Step 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).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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