Potato Corn Chowder
A classic combination of flavors creates a rich, old-fashioned soup.
- 8 medium/large white potatoes, peeled and cut into 1-inch cubes
- 1/3 cup onion, finely chopped
- water
- 3 chicken bouillon cubes
- 1/2 cup butter
- salt
- 2 cans cream style corn (15 1/2 ounces, each)
- 1 quart milk, warmed
- parsley, chopped (for garnish)
- cheddar cheese, shredded (for garnish)
Place cubed potatoes and chopped onion in a Dutch oven and cover with water, liberally. Place over medium high heat, uncovered and bring to boil. Add bouillon cubes, stir to dissolve, and skim off any foam that may accumulate. When soup returns to a boil, add butter and 1 teaspoon salt. Continue cooking, stirring occasionally until liquid reduces and potatoes have thickened.
Reduce heat to medium and add creamed corn and stir to blend well. Begin to acid warmed milk until the desired thickness is achieved. Taste soup and adjust seasoning as needed. Ladle into deep bowls and garnish with cheese and parsley. Makes 8 servings. Enjoy!