Potato Corn Chowder

Recipes

Nov 1

Written By Hofstede's Marketing

Serves: 8, Prep time: 30 mins, Cook time: 30 mins

Ingredients

1 onion, chopped

4 sticks celery, chopped

3 medium carrots, chopped small

2 cloves garlic, minced

1/4 c flour

6 cups chicken broth

1 cup heavy cream

1/2 cup milk

2 cups frozen corn

3 large russet potatoes, chopped small (about 8 cups)

1 farmer sausage, chopped

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp dill

1/4 tsp paprika

salt and pepper to taste

Directions

Prep your onion, celery, carrots, and potatoes.

Add the onion, celery, and carrots to the pot and sauté for 5 minutes. Use some oil or water to prevent sticking to the pot.

Stir in the garlic and cook for 30 seconds.

Stir in the flour and cook for about a minute, stirring nearly constantly.

Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.

Add in the corn, potatoes, sausage, and spices. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.

Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it. When potatoes are finished, stir in cream and milk. Adding this last prevents curdling while boiling. If soup seems too thick, add some water or more chicken broth until consistency is as desired.

Season the soup with salt & pepper as needed. Serve with fresh biscuits or bread and enjoy!