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! What could be better than a pot of soup to last the whole weekend? Not a whole lot! Come on in and I’ll share the recipe with ya’:
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.
Finally…here’s the recipe:
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
Corn and Potato Chowder
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
Scale
Ingredients
- 1/4 cup of butter
- 1 Vidalia onion chopped
- 1 green pepper chopped
- 1/4 cup of all purpose flour
- 1 Tbsp. paprika
- 3–4 medium potatoes – peeled and coursely chopped
- 4 cups of water
- 5 chicken boullion cubes
- 3 small bags (10 oz.) of frozen corn
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. salt
- 1&1/2 cups of 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
Nutrition
- Serving Size: 8
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Very creative. I love it so much, Thank for sharing. 😀