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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:

  1. In a large saucepan over medium high heat, melt butter and sauté onion until tender. Mix in flour, coating the onion.
  2. Add broth and bring to a boil, whisking constantly until smooth.
  3. Reduce heat, add potatoes and simmer 20 minutes until tender.
  4. Slightly mash potatoes in soup.
  5. Stir in corn and milk.
  6. Cook another 5 minutes, remove from heat and stir in cheddar cheese.
  7. Season with salt and pepper.
  8. Garnish, if desired

Web Site by: A Safer Company LLC