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Potato and Corn Chowder
Yield: 8 servings
Ingredients:
- 3 tablespoons butter or olive oil
- 1 yellow onion, chopped
- 3 tablespoon flour
- 32 ounces vegetable broth or 2 (14 1/2 Ounce cans)
- 2 1/2 cups diced Yukon Gold potatoes or Red Potatoes(about 4 large)
- 2 cups frozen yellow corn or 1 (16-ounce) package
- 2/3 cup milk
- 1 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch of cayenne pepper (garnish)
- Chopped parsley (garnish)
- Optional
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 pound bacon, diced
- 1 1/2 cups shredded carrot
- 1 1/2 cup shredded sharp cheddar cheese
Directions:
- In a large saucepan over medium high heat, melt butter and sauté onion until tender. Mix in flour, coating the onion.
- Add broth and bring to a boil, whisking constantly until smooth.
- Reduce heat, add potatoes and simmer 20 minutes until tender.
- Slightly mash potatoes in soup.
- Stir in corn and milk.
- Cook another 5 minutes, remove from heat and stir in cheddar cheese.
- Season with salt and pepper.
- Garnish, if desired