Last summer, I attended my cousin's wedding in Chicago, and they had some of the most delicious food I have ever eaten! One of the highlights was a trio of soup shooters to start off the meal. The creamy corn chowder was to die for! I've been searching for a similar corn chowder recipe when I came across this gem. While the original soup that I had did not include potato, this is a fantastic alternative that is perfect for those "stay-inside-weekends!"
The best part is that it only takes a half hour!
Yield: 6 servings (2 quarts)
- 1 medium onion, chopped
- 1 Tablespoon olive oil
- 2 cans (14 1/2 oz.) chicken broth
- 3 large russet or yukon gold potatoes, peeled and cubed
- 1 can (15 1/4 oz.) whole kernel corn, drained
- 1 cup whole milk, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup flour
- Minced parsley, optional
- In a large saucepan, cook and stir onion over medium heat until translucent. Add broth and potatoes, bringing to a boil.
- Reduce heat, cover and simmer for 10-15 minutes until potatoes are tender.
- Stir in the corn, 1/2 cup milk, salt, and pepper.
- In a small bowl, whisk together the remaining 1/2 cup milk and flour until smooth. Add to the soup and stir. Return to a boil.
- Cook and stir 2-3 minutes until the soup thickens. Sprinkle with parsley, if desired. Enjoy!!
Source: Taste of Home