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
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.
Casey Farley says
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
Great idea, Casey.
Lulu says
With cool weather having set in, nothing tastes better than soup. I love the combination of corn and potatoes.
Abby says
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
I don’t see why not–give it a try!
Carole says
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.