Fall calls for hearty and comforting recipes. Soups are the wonderful way to keep warm and cozy is the chilly weather. (Or crank up the AC and enjoy a bowl if you are in the warmer climate.) This Corn and Potato Chowder knows just how to hit the right spot!
Corn and Potato Chowder
- 3 tbs unsalted butter
- 1/2 medium onion chopped
- 2 garlic cloves minced
- 4-5 medium gold potatoes peeled, chopped into 1/4 inch cubes
- 1 15 oz can of corn or fresh or frozen corn, drained
- 2 tbs flour
- 3 cups of vegetable stock
- 1 cup of whole milk
- 1/2 cup cheddar cheese
- 1 tbs fresh cilantro minced
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
In a medium pot, melt the butter and add chopped onion. Saute until the onion is transparent.
Add the potatoes and garlic. Mix well and saute for about 5 minutes.
Sprinkle with flour, mix well so that the potatoes are coated with flour.
Add the corn and mix.
Slowly add the stock, stirring constantly while pouring the stock. Add salt, pepper and thyme. Cook, stirring occasionally, until the potatoes are done.
Add milk and after about 5 minutes, add cheese and minced cilantro. Cook for about 5-7 minutes.
Recipe NotesRecipe from Lyuba @ willcookforsmiles.com