Cheesy Potato Corn Chowder
From pleclare 16 years ago
- 30 minutes to make
- Serves 12
Soup lovers will adore this cheesy take on a classic New England Chowder. So rich and delicious,you want to make extra to serve for supper on a chilly winter evening.
Ingredients
- 7 medium yukon gold potatoes,cut in 1/2" cubes shopping list
- 1 carton (32 oz) chicken broth shopping list
- 1 Tbs roasted garlic shopping list
- 1/2 tsp each salt and ground pepper shopping list
- 1/3 c flour shopping list
- 1 c milk shopping list
- 2 c extra sharp cheddar cheese,shredded shopping list
- 2 cans (7oz ea.) whole kernal corn,drained shopping list
- 4 scallions,(1/4 c ,optoional) finely chopped shopping list
How to make it
- In 5 qt. Dutch oven,place potatoes,add just enough water to cover. Heat to boiling. Reduce heat;cover and simmer 10 to 15 mins or till potatoes are very tender. Drain. Reserve 1 c potatoes;return remaining potatoes to saucepan.
- In small bowl,mash reserved potatoes with fork;return to saucepan. Stir in broth ,garlic,salt and pepper. Heat to boiling. Reduce heat to medium;cook ,uncovered 2 mins.
- In small bowl,stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture,stirring constantly. Cook over medium heat,stirring frequently,until mixture thickens and boils. Stir in cheeses and corn till cheese is melted.
- To serve, ladle chowder into bowls;top with scallions.
The Rating
Reviewed by 4 people-
Very good soup!! five forky
goodeat
in Benton loved it
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Yup! this is good soup! high 5!
cuzpat
in Sikeston loved it
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Mmmmmm this sounds wonderful .....love it!!
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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