So, when I crave something, I pretty much have to have it. This has resulted in lots of late night trips to the drive through at Cookout for milkshakes, or inconvenient, last minute trips to the grocery store for ingredients to make something, and that's kind of what happened yesterday. All afternoon I was craving baked potato soup, so I decided I would just make some for dinner. I remembered that a while ago I pinned a website on Pinterest that had a bunch of fall soup recipes, so I checked them out and found this one for Creamy Corn and Potato Chowder. It wasn't baked potato soup, but it was close enough!
It took some time to prepare, but it was really good! The corn and cream made it sweet, and the onions made it tangy. I went ahead and put some in the freezer so I can enjoy it when I want a good meal and don't have much time.
Creamy Corn and Potato Chowder
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 5 1/2 cups chicken stock
- 1 1/2 cups frozen corn kernels
- 1 large all-purpose potato, peeled and diced
- 1/2 to 3/4 teaspoon salt, to taste
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- Black pepper, to taste
- Fresh dill or parsley for garnish, chopped
Melt the butter in a large saucepan or medium soup pot.
Stir in the onion and celery.
Partially cover the pan and cook the vegetables
over moderate heat for 9 to 10 minutes, stirring occasionally.
Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
In a small bowl, whisk together the cream and flour.
Stir the mixture into the soup with the pepper.
Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
Serve hot, garnished with herbs.
- Melt the butter in a large saucepan or medium soup pot.
|Not a great picture, I know. But there was no more natural light, and I was hungry and didn't want to spend time messing with the camera!|