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
Potato Corn Chowder
Author: Elizabeth Mascali
Recipe type: Main
- 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)
- Pour water into a stockpot and bring to a boil.
- Add 2 tubs of concentrated stock to boiling water and stir until dissolved, then cover and turn down to a simmer.
- Add cubed potatoes and onion and cook 20-25 minutes or until potatoes are cooked through.
- Turn off burner, remove 4 cups of cubed potato and set aside. Using an immersion (stick) blender, puree just until smooth.
- 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.
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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