Sunday, February 14, 2016

Cheesy Potato Corn Chowder

A couple weeks ago, I was stumped on what to make for dinner.  Jason graciously said we could just go out to dinner, but I didn't want to (weird, right??).  I wanted something warm and satisfying.  We had some potatoes that were barely hanging on so I needed to do something with those.  I decided a potato/corn/veggie chowder sounded just right.  And it was!

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)


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!

Bon Appetit!

~ Sara :)

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