Potato & Corn Chowder

#Vegetarian

#Family-Friendly

This chowder is potato soup’s worst enemy. It is hard to achieve an extraordinarily flavorful dish that is mostly comprised of potatoes; however, this is not the case for this chowder. For this recipe you only need a handful of main ingredients to create your new favorite potato dish. Even if you have the greatest love for traditional potato soup, this recipe might push you over to the chowder side of the world.

Fresh or frozen corn is best for this recipe. If you only have canned corn, however, it is fine to use that as well.
You may use any type of potatoes that you like such as: red, yellow, russet, Idaho, etc.
The size of potatoes will vary greatly so determine how many potatoes you will need to feed yourself or family. These 7 medium-sized red potatoes have 4 very large servings so it would be plenty for a family of 4 or for leftovers for a smaller family.
Since most households use broth, I suggested that you use vegetable broth in this recipe. However, if you prefer to use concentrated broth such as bouillon cubes or paste, please don’t hesitate to substitute that in following the instructions provided for your specific concentrate.

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Servings: 4

Ingredients

7 red potatoes cubed

1 onion diced
1.5 Tbsps. butter
2 cloves of garlic
12 oz of corn
Salt and pepper
4 cups of Vegetable broth
1 tsp of flour on potatoes
4 oz heavy cream*

* Note: If you don't want to add heavy cream to make the recipe dairy free, you may go without it. The heavy cream’s only purpose is to make a chowder-like consistency. Mushing a few more potatoes can somewhat offset not having any heavy cream.

Optional: Red pepper flakes

Cooking Steps

Prep and Cut Vegetables

Peel and cut 7 red potatoes into about ½ in. cubes. Peel and roughly dice an onion. Peel and roughly mince 2 cloves of garlic.

Cook Onions and Garlic

On medium heat, heat 1.5 Tbsps. of butter and the diced onion in a large pot. Cook until onions are slightly browned about 3-4 mins. Once the onions are browned, add 2 cloves of garlic in the pot and stir.

Cook Potatoes

Add the cubed potatoes to the pan with the garlic and onions and stir to combine.

Cook until potatoes are starting to brown, about 6-7 mins.

Put 1 tsp of flour on the potatoes and toast for 1 min.

Add in Vegetable Broth

Place 4 cups of vegetable broth into the pot. If adding a concentrate vegetable broth, add water and broth per directions provided.

Bring to a boil.

Once the chowder begins to boil, cover with a lid. Let cook until potatoes are tender and easily pierceable with a fork, about 15-20 mins.

Add in Corn

Place 12 oz of corn into the pot and stir. Mush a few of the potatoes with a fork (this will act as a thickener).

Let chowder go up to a boil.

Add in Heavy Cream

Reduce heat to medium and stir 4 oz of heavy cream into the pot.

Allow the chowder to cook on medium heat for 5 mins. Stir occasionally to avoid sticking. If you want a thicker chowder, you may mash a few more potatoes.

Add salt and pepper to taste.

Let Chowder Thicken

Turn off the heat and wait for 5 mins to let it thicken. During this time, you can finish cooking your brioche croutons to top off your chowder.

Once thickened, divide into serving bowls. However, if the chowder isn't to your desired thickness. Mush a few more potatoes and stir.

Optional: Sprinkle on some red pepper flakes for added flavor and spice.

Nutrition Facts

(Per Serving)

Calories: 498

Fat: 16g

Net Carbs: 73g

Total Carbs: 82g

Fiber: 9g

Protein: 9g

The above nutrition facts are only estimates and may not be representative of your final product.