This is a great, hearty, vegetarian chowder, but could easily make any carnivore happy with the addition of ham or bacon.
Cheesy Potato Corn Chowder
6 cups vegetable stock
3 cups potatoes, diced (about 2 large)
1 cup carrots, diced
1 cup celery, diced
1 medium onion, diced
3 garlic cloves, minced
1/2 tsp Kosher salt
1/2 tsp black pepper
1 tsp Rosemary
1 tbsp cornstarch
1 cup whole milk (2% will work also)
2 cups frozen corn
8 oz shredded cheddar cheese, plus more for serving
Additional salt and pepper to taste
Green onions for serving (optional)
Directions:
1. Heat a large stock pot over medium heat and add the stock, potatoes, carrots, celery, onion, garlic, salt, pepper, and rosemary. Bring to a simmer, cover and allow to simmer away for 20-25 minutes. Just until the potatoes and carrots are cooked through.
2. Once the potatoes and carrots are tender, stir in the milk and corn and bring back up to a simmer. Get a large spoonful of the hot broth and put it into a small bowl. Whisk the cornstarch with the hot broth until completely smooth. Add back into the pot, turn the heat to medium high and allow to simmer for 10-15 minutes, until the chowder thickens slightly. *If you'd like the chowder a bit thicker, process 1-2 cups of the soup in a blender until smooth and add back into the pot.
3. Turn the heat to low and add the shredded cheese. Allow to melt and simmer for 5 minutes, stirring occasionally. Taste and season with additional salt and pepper if needed. Ladle into bowls and top with more cheese and sliced green onions, if desired. Enjoy!
Directions:
1. Heat a large stock pot over medium heat and add the stock, potatoes, carrots, celery, onion, garlic, salt, pepper, and rosemary. Bring to a simmer, cover and allow to simmer away for 20-25 minutes. Just until the potatoes and carrots are cooked through.
2. Once the potatoes and carrots are tender, stir in the milk and corn and bring back up to a simmer. Get a large spoonful of the hot broth and put it into a small bowl. Whisk the cornstarch with the hot broth until completely smooth. Add back into the pot, turn the heat to medium high and allow to simmer for 10-15 minutes, until the chowder thickens slightly. *If you'd like the chowder a bit thicker, process 1-2 cups of the soup in a blender until smooth and add back into the pot.
3. Turn the heat to low and add the shredded cheese. Allow to melt and simmer for 5 minutes, stirring occasionally. Taste and season with additional salt and pepper if needed. Ladle into bowls and top with more cheese and sliced green onions, if desired. Enjoy!
No comments:
Post a Comment