This is my kid’s favorite soup. My one son, William didn’t like potatoes for the longest time so we just called this corn soup and he ate it with pleasure, never realizing there were potatoes in it. I try not to think about how exceptionally fattening this is. This is not for those who are watching their cholesterol!
Potato Corn Chowder
Prep time
Cook time
Total time
Author: Laura Bennett
Serves: 6
Ingredients
- 2-3 stalks celery
- 3-5 potatoes; red, Yukon gold or white
- One medium onion chopped
- 2 T butter
- 2 carrots
- Salt and pepper
- 2 small pints cream
- 2-3 c milk (whole milk best)
- 1 can corn or 2 c frozen corn
- 1 c cheddar cheese
- 1 T corn starch or less
- Fresh parsley for garnish
Instructions
- Sauté celery, potatoes and onions together in butter for a few minutes. Then add carrots. Season vegetables with pinch of salt and pepper. Cook until lightly tender. On med-low heat combine cream, milk and corn to veggies. Heat through then add corn starch to thicken- no more than 1 T. Add more salt and pepper to taste then garnish with parsley. Good with Tony’s Creole seasoning.
photo courtesy of: http://www.thepinterestproject.com/2012/09/cornpotatochowder.html
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