This Corn & Potato Chowder is so hearty and comforting, and it’s a perfect dinner for a cool fall day. The recipe is originally from Whole Foods, and while I make mine with chicken broth, you can easily make this a vegetarian meal by using vegetable broth instead. I’ve also used gluten-free flour in place of regular, and it comes out great. Last, if you really want to make your family happy, cook a few strips of bacon in the sauce pan first; then take out the bacon and use the fat to cook your onions (instead of butter). It adds incredible flavor.
- 3 tablespoons butter
- 1 yellow onion, chopped
- 1 tablespoon flour (can substitute GF flour)
- 32 ounces vegetable broth (can substitute chicken broth)
- 2 1/2 cups diced Yukon Gold potatoes (about 4 large)
- 2 cups frozen corn
- 2/3 cup milk
- 1 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- In a saucepan over high heat, melt butter and saute onion for about 5 minutes, until tender.
- Mix in the 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.
- Use potato masher or immersion blender to 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.
This recipe is linked up to Ultimate Recipe Swap: Soups at Life as Mom, Friday Food at MomTrends, Keep it Real Thursday at Beyond the Peel, Tastetastic Thursday at A Little Nosh, Tasty Tuesday at Balancing Beauty & Bedlam.