Tuesday, December 12, 2017

Smokey Potato Corn Chowder

There’s no denying that potatoes and corn make a darn good chowder.  This one has a few similarities to my Cheesy Potato Corn Chowder, but this one brings some heat and smokiness!  Winter is alive and well here in Michigan at the moment, so this chowder is the perfect thing to warm us up!

Smokey Corn & Potato Chowder


2 1/2 lbs yellow potatoes, cubed
1 cup diced yellow onion
4 oz diced green chiles, undrained 
1 1/2 tsp kosher salt*
1/2 tsp pepper
1/2 tsp smoked paprika
1/4-1/2 tsp chipotle chile pepper
2 cups frozen corn
1 cup milk or cream**


1.  Place the potatoes, onions, chilis, and seasonings in a slow cooker.  Allow to cook on low for 5-6 hours, until the potatoes are tender.

2.  Once the potatoes are tender, remove about a cup and process until smooth in a blender, then add the purée back into the slow cooker. This step is optional, but will result in a thicker chowder.


3.  Add in the corn and milk/cream and continue to cook the chowder, with the lid vented, for an additional 30-60 minutes, or until desired consistency is achieved.  Want it even thicker?  Remove 1/4 cup of broth and whisk with 1-2 tbsp of cornstarch until smooth - add to the chowder.

4.  Once the chowder has thickened, taste and adjust your seasonings if needed.  Serve as is or add some cheese and/or sour cream and serve!

*The amount of salt will depend on the sodium content of your broth.  My homemade broth contains no added salt.  If yours does, you may need a lot less salt.

**This can definitely be made vegan/dairy free by omitting the milk.

~ Sara :)

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