Now, this right here is a perfect rainy-day soup to warm you up this fall! It worked out perfectly with our rainy Midwest weekend. I love how easy this is to make and the leftovers just make it tastier.
I also popped a few potatoes in the oven and we had Corn Chowder with a Loaded Baked Potato Bar. It was the perfect simple and delicious fall night family dinner.
If you are looking for delicious comfort soup recipes for a cozy night at home, then you might like my recipes for Creamy Potato Soup Recipe, Zucchini Bisque Soup, and Roasted Butternut Squash Soup
Here is the Printable Recipe
Corn and Potato Chowder
Ingredients
- ¼ cup butter
- 1 medium Vidalia onion chopped
- 1 large green pepper chopped
- ¼ cup flour all purpose
- 1 Tbsp. paprika
- 34 medium potatoes – peeled and coursely chopped
- 4 cups water
- 5 cubes chicken boullion
- 3 10 oz. frozen corn
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. salt
- 1&1/2 cups milk
- Optional – shredded cheddar cheese
Instructions
- Grab a large pot with a lid
- Over medium heat, melt the butter
- stir in the onion, and pepper
- Cook for about 5 minutes or until the onion becomes translucent
- Add the flour nad Paprika and mix in
- Throw you potatoes in along with your water and boullion
- Bring the pot to a boil and then reduce heat to a low/medium – a slow medium bubble
- Cook for about 15 minutes or until the potatoes are tender
- Add the corn, Worcestershire Sauce and salt
- Bring it back up to a boil, reduce to a low/medium heat again and cook for a few minutes
- Add the milk and warm through
- Serve with optional cheese
Notes
Nutrition
Adapted from Taste of Home – A Wonderful Cooking Magazine that I work with and adore. Find the original recipe and more at Taste of Home
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Very creative. I love it so much, Thank for sharing. 😀