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Cream Corn and Potato Chowder

corn and potato soupCream Corn and Potato Chowder

Creamy, a delight on a chilly, Fall day!

    Ingredients

  • 2 Tbsp. Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 2 Celery Stalks, chopped
  • 1/4 tsp. Red Pepper, Cayenne
  • 1/8 tsp. Ground Cumin
  • 3/4 cup Dry White Wine
  • 4 Potatoes, peeled and 1/2″ cubes
  • 2 Cups Chicken Broth
  • 1 Cup Milk
  • 1 bag frozen Corn
  • 1/4 cup butter
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 1 cup. Shredded White Cheddar Cheese
    Directions

  1. In saucepan add oil, heat to medium. Add onions, cook until soften. Add celery, cook 3-4 minutes. Add spices. Add wine and cook 2-3 minutes.
  2. Add cubed potatoes, broth, and milk. Bring to boil.
  3. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
  4. Add corn and butter. Cook 5 minutes.
  5. Mash gently with potato masher 10-15 times to break up potatoes.
  6. Season with salt and pepper. Add cheese when served.

Notes
Great to serve in a bread bowl too!
Serves 4-6

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