Potato Corn Chowder Recipe – Friday Night Bites

 

It’s time for Friday Night Bites and tonight’s recipe is great for a cold Friday night. This potato corn chowder instantly warms you up. The best thing about this full-flavored soup is the contrasting textures of the potato and corn, which enhances this hearty dish. Plus, it’s easy to make, easy to reheat, and easy to enjoy! – Alexandra Mascali

 

5.0 from 1 reviews
Potato Corn Chowder
Author: 
Recipe type: Main
 
Ingredients
  • 2 tubs chicken Knorr Homestyle Stock (concentrated)
  • 7 cups water
  • 1 medium sweet onion (Vidalia), diced
  • 4 lbs. russet potatoes, peeled and cubed
  • 1 cup corn (can be fresh, frozen or canned)
  • salt & pepper to taste
  • cayenne pepper (optional)
Instructions
  1. Pour water into a stockpot and bring to a boil.
  2. Add 2 tubs of concentrated stock to boiling water and stir until dissolved, then cover and turn down to a simmer.
  3. Add cubed potatoes and onion and cook 20-25 minutes or until potatoes are cooked through.
  4. Turn off burner, remove 4 cups of cubed potato and set aside. Using an immersion (stick) blender, puree just until smooth.
  5. Add corn and cooked cubed potatoes to soup. Season with salt, pepper, and cayenne pepper (optional) to taste. Return soup to a low simmer for 15-20 minutes and serve.
Notes
Fresh corn from the cob is delicious in this soup. You only need 3-4 ears of cooked corn, simply slice off kernels. If you don’t have a handheld stick blender, you can use a blender, you’ll just need to cool the mixture before blending to avoid a soup explosion: hot liquid + blender = explosion.

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Enjoy and cheers to the weekend!  Friday Night Bites is a weekly food series from the Partybluprints Blog.

2 Responses to Potato Corn Chowder Recipe – Friday Night Bites

  1. That sounds perfect for a fall gathering or party. The combination of corn and potatoes in a chicken stock broth is easy to make and hearty to eat as the chill starts to set in.

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