Corn and Potato Chowder
- Prep Time : 15 minutes
- Cook Time : 30 minutes
Ingredients
- Potato - 1, diced with skin on
- Frozen Corn - 1 1/2 cups
- Chicken Broth - 2 cans
- Chicken Bouillon Cubes
- Celery Salt - 1 tsp
- Garlic - 2 cloves (i was out so I used two frozen garlic cubes)
- Pinch Cayenne Pepper
- Half And Half - 1 cup
- Flour - 3 tablespoons
- Onion - 1 medium, diced
- Pepper to Taste
- Cheese - 1/3 cup shredded
- Butter - 3 tablespoons
- Real Bacon Bits - (optional)
- Chives - (optional)
Instructions
- Melt butter in dutch oven or pot large enough to cook soup in. I added a link at the bottom to the dutch ovens I love cooking soup in. Add diced onions, garlic, potato and celery salt.
- Cook until onions are tender. Add chicken broth, corn, chicken bouillon cube, cayenne and some pepper. Bring to boil, turn down and then cover with a lid. Cook for about 7-10 minutes until the potatoes are tender. While this is cooking whisk the half and half and flour together.
- Add this mixture to the soup once potatoes are soft. Turn down to low cook for about 7 minutes, stirring occasionally. I added in about 1/3 cup shredded Monterrey jack cheese and stirred until it melted.
- Pour in bowl, garnish with shredded cheese, bacon bits and chives, if desired. Enjoy!!!
(No Ratings Yet)
Loading...
