Morning everyone, I would definitely say we are in soup season. It must be the Irish side of me because I can eat soup any time of the year! It’s a rare thing for G–Man to even eat a homemade soup, he’s so picky that I have pretty much stopped offering him things to try, unless it is something none of us have ever had before. I’ve made potato soup before and I’ve made corn chowder before, but never have I made them together. It just seemed right! And boy was it!!!
(This is definitely a keeper, perfect for this cold season!)
Potato Corn Chowder
(Recipe adapted from DD’s recipe)
1/2 stick butter, melted
1 large onion, chopped
3 large celery stalks, sliced
2 large carrots, sliced
2 cans yellow corn, with liquid
2 can cream corn
5 red potatoes, washed and cubed
4 cups chicken stock or broth
2 cups milk
1 package country gravy mix(pepper mix is good too)
1 pinch red pepper flakes, optional
salt and pepper to taste
garnish with parsley or chives
Start with a dutch oven pot, or small stock pot, and add melted butter, onions, celery, and carrots. Sweat those down. Add the corn and cream corn, potatoes, stock, and milk. Let this cook until the potatoes are tender about 20 minutes. With a ladle, pull out some liquid from the pot and put into a small mixing bowl and whisk in the country gravy mix. Mix till dissolved, pour into the soup pot and stir gently. Add pink of red pepper flakes(if using), season with salt and pepper, and garnish with parsley or chives.
It’s a quick put together soup, so easy and tasty! Very rarely do I make something for dinner that even G–Man will eat, but this soup was a hit with him! YAY, brownie points for Mommy 😀
If you would like to omit the country gravy mix but still want to thicken up your soup, just add instant potatoes! Start out with 1/4 cup instant potato flakes and stir it in gently until you reach the desired thickness. I prefer my soups, especially chowders, to be THICK! It makes sense to add instant potatoes, they won’t take away or alter the flavor in any way.