It seems as though winter is in full swing already, even though it technically didn’t start until a little over a week ago. We have had plenty of snow, ice, and very cold days and as a result I’ve been craving warm, comforting meals! We all know how much I love soup, and this potato and corn chowder is no exception. It’s packed with vegetables, full of flavor, has a nice creamy texture, and is very simple to make.
There is something about the combination of sweet corn and potatoes that is simply amazing. Add some onions, peppers, carrots to the mix and flavor with garlic, thyme, and cayenne and you’ve got yourself a pretty great soup. This chowder is sweet, spicy, creamy, and just plain delicious! It’s perfect on a cold day for dinner, and also makes a great lunch. Serve it up with some garlic bread and dinner is served.
Like I’ve said many times, soup is a great make ahead meal, but it also freezes very well. I like to freeze any leftover soup into individual portions to have on hand for a quick meal. This is one recipe you can enjoy all winter long – I know I do!
CORN AND POTATO CHOWDER
This hearty soup is simple to make and full of flavor. Serve with crusty garlic bread for dipping.
1 Tbsp. Olive Oil
1 Onion, chopped
1 Red Bell Pepper, chopped
Kosher salt and black pepper
3 Cloves Garlic, minced
4 Small- Medium Potatoes, peeled and diced
2 Tbsp. Gluten-Free All-Purpose Flour, or regular if not gluten-free
4 Cups Chicken Stock
3 Carrots, shredded
3 Cups Corn, fresh or frozen
1 Tsp. Fresh Thyme
1/8 Tsp. Cayenne Pepper
1 Cup Half and Half
Chopped Italian Parsley, for garnish
Heat the olive oil over medium-high heat; add in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft and then add in the garlic, cooking it all for 1 minute more. Add in the potatoes, stir well and cook for 2-3 minutes. Sprinkle on the flour and mix into the veggies. Pour in the chicken broth and bring to a boil; then lower the heat and simmer for 10 minutes, or until the potatoes are tender. Add the shredded carrots and corn and simmer 4-5 minutes longer. Season the soup with the thyme, cayenne pepper, and more salt and pepper. Stir in the half and half and mix well. Serve garnished with fresh parsley.
Recipe adapted from food network.