Potato Corn Chowder with Cheeeeese

by Catherine Ipcizade | More from this Blogger

20 Jun 2006 09:10 AM

For some crazy reason, I've been craving soup. Yes, I know it's summer. The weather is sizzling here in Southern California. But my family is sick right now with colds, and I'm craving winter. I combined the flavors of summer and winter and created this delicious soup, thick enough to be a meal. Pair it with a piece of crusty bread, and you've got dinner in no time, sure to cure even the nastiest of colds.

For this recipe you'll need:

5 TB Butter

4 Cups diced Yukon gold potatoes

½ large red onion, diced

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. garlic powder

1 tsp. allspice

¼ cup flour

2 cups chicken stock

4 can corn (15 oz each)-Juice reserved for two of the cans

1 tsp. kosher salt

½ tsp. black pepper

1 can (10 ¾ oz) Cream of Chicken soup

2 Cups grated mild cheddar cheese

2 cups whole milk

Toppings:

Top with additional cheddar cheese, onion, and cooked bacon (optional)

To Make:

In a large soup pot, melt butter. Add potatoes and cook 5 minutes. Add onion, 1 tsp. salt ½ tsp. pepper, 1 tsp. garlic powder, and cook 5 more minutes.

Sprinkle allspice and flour on top and stir. Cook 1 minute then add chicken stock, remaining 1 tsp. salt and ½ tsp. pepper, and corn (for 2 of the cans of corn, pour in the pan with the juice. For the other 2 cans, drain the juice). Bring to a boil. Cover and simmer 10 minutes.

Add soup, cheese, and milk. Cook uncovered on medium heat for approximately 15 minutes until hot and bubbly.

*Can substitute beef or vegetable broth if you'd like. *May adjust spices to suit your taste *Use your favorite potato to substitute. Try not to use brown russet potatoes because they break down too much. Better to stick with a yellow or red potato. No peeling necessary.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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Catherine Ipcizade (5617) 20 Jun 2006 09:18 AM

Sorry, everyone-my ingredients came out jumbled again. If you are confused about anything, drop me a note.