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Corn and Potato Chowder
Prep: 15 min Cook: 35 min Servings: 6by Robyn Savoie269 recipes>Is there a better way to enjoy a cool Fall day? Yes, spend the afternoon making a nice pot of Corn and Potato Chowder. Corn and Potato Chowder is a farm-style soup that's full of creamy richness. I used stuff I had on hand in my pantry. This way it was easy and fast. Hope you enjoy this. Ingredients
- 1 Cup Onion, Chopped
- 2 Cloves Garlic, Chopped
- 1 Tbsp. Butter
- 2 Cups Potatoes, Peeled & Diced
- 1/2 Cup Red Bell Pepper, Diced
- 1/2 Cup Green Bell Pepper, Diced
- 2 Cups Chicken Broth
- 1/4 Tsp. Ground Black Pepper
- 1/4 Tsp. Dried Marjoram
- 2 Large Bay Leaves
- 1 Dash Ground Nutmeg
- 16.5 Oz. Can Cream-Style Corn, Undrained
- 7 Oz. Can Whole-Kernel Corn, Drained
- 12 Oz. Can Evaporated Milk
- Garnish:
- 1 - 2 Dashes Paprika
Directions
- In a large saucepan, cook onion and garlic in butter over medium heat for 5 to 7 minutes, until tender and transparent. Add potatoes, bell pepper, broth, black pepper, marjoram, bay leaves, and nutmeg.
- Bring to a boil then reduce heat to low, and simmer for about 20 minutes, or until potatoes are tender, stirring occasionally.
- Stir in remaining ingredients except the paprika. Bring to a boil again then reduce heat to low and simmer for 1 to 2 minutes, stirring frequently.
- Remove bay leaves and serve, sprinkling each serving lightly with paprika.
- Yield: 7 Cups
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