"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato & Corn Chowder Recipe

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This recipe for Potato & Corn Chowder, by , is from THE SMYTH FAMILY TREE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jerry Smyth

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp Butter - Unsalted
Sweet onion Medium, peeled & diced
1-2 Clove Garlic minced
1 Carton - Reduced Sodium Chicken Broth - 1 Cup
3 tbsp - Corn Starch
1 can 540 mL - Diced White Potatoes
1 can 340mL No Salt Added Peaches and Cream Whole Kernel Corn
1 can Creamed Corn
0.5 tsp Iodized Table Salt

Directions:
Directions:
1. In a large saucepan melt butter over medium-high. Add onion and garlic, sauté 4-6 minutes or until softened and just starting to brown. Add broth and bring to a simmer.

2. In a small bowl combine cream and corn starch until smooth. Slowly add cream mixture to the simmering broth while stirring constantly. Return to simmer; reduce heat to medium-low. Simmer 2-3 minutes longer, stirring constantly, or until thickened. Add potatoes, corn kernels, creamed corn, and salt; simmer 5 minutes longer to heat through.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
<30-minutes
Personal Notes:
Personal Notes:
1. To make this vegetarian, replace the chicken broth with vegetable broth or use water and increase the salt to 1 tsp (5 ml)

2. To spice things up, add some Cayenne pepper to the chowder while simmering or finish with a dash of Sizzlin' Hot Sauce.

3. Estimated Cost - $1.95

4. Using canned potatoes cuts the cooking time significantly.

 

 

 

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