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.

Yield: 4

Corn and Potato Chowder

Ingredients

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

Instructions

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 Corn & Potato Chowder recipe is linked up to Ultimate Recipe Swap: Soups at Life as Mom, Friday Food at MomTrends and Tasty Tuesday at Balancing Beauty & Bedlam.

Comments

Casey Farley says
September 18, 2012 at 1:57 pm
You just reminded me how much we love soup! Now that it’s getting cooler, this will be perfect. I make a similar soup and add leftover rotisserie chicken to it. Thanks Gina!
- Gina says
  September 19, 2012 at 8:41 am
  Great idea, Casey.
Lulu says
September 21, 2012 at 7:28 am
With cool weather having set in, nothing tastes better than soup. I love the combination of corn and potatoes.
Abby says
September 23, 2012 at 11:59 am
Thinking about trying this with some frozen hash brown potatoes I have in the freezer! I don’t see why that wouldn’t work, right? Thanks for posting – yum!
- Gina says
  September 23, 2012 at 1:09 pm
  I don’t see why not–give it a try!
Carole says
December 6, 2012 at 4:10 pm
Hi there. The current Food on Friday is all about potatoes! So it would be great if you linked this in. This is the link . Have a good week.