Welcome to a culinary adventure that will warm your heart and satisfy your taste buds! If you’re on the hunt for a comforting dish that perfectly combines the earthy flavors of potatoes with the sweet crunch of corn, look no further than this delightful Potato and Double Corn Chowder. In just 45 minutes, you can whip up a creamy, flavorful bowl of goodness that serves four, making it an ideal choice for family dinners or cozy gatherings. Trust us, once you taste this chowder, it will become a staple in your recipe repertoire—your friends and family will be begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large potatoes, peeled and diced
- 1 can corn, drained
- 1 cup fresh or frozen corn
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and dicing potatoes into small, uniform cubes, finely chopping the onion, and draining the canned corn.
- In a large pot, melt butter over medium heat until it begins to foam and become slightly golden.
- Add chopped onions to the melted butter and sauté until they become translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add diced potatoes to the pot and stir to combine with the sautéed onions, coating the potatoes in the butter.
- Pour chicken broth into the pot, ensuring potatoes are mostly covered, and bring the mixture to a gentle simmer.
- Cook potatoes in the broth for 10-12 minutes or until they are tender when pierced with a fork, but not falling apart.
- Add both canned and fresh/frozen corn to the pot, stirring to distribute evenly throughout the mixture.
- Pour in milk and stir gently, allowing the chowder to heat through without boiling.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Simmer the chowder for an additional 5-7 minutes to allow flavors to meld and the soup to thicken slightly.
- Remove from heat and let stand for 2-3 minutes before serving to allow further slight thickening.
- Ladle into bowls and serve hot, optionally garnishing with fresh herbs or a sprinkle of black pepper.
Tips
- Prep Ahead: To save time, peel and dice the potatoes and chop the onions the night before. Store them in an airtight container in the fridge for quick access when you're ready to cook.
- Choose Your Corn Wisely: Fresh corn adds a delightful crunch, but if you’re short on time, frozen corn works just as well. Make sure to thaw it before adding to the chowder for even cooking.
- Sauté with Care: When sautéing the onions, keep an eye on them to prevent burning. The goal is to achieve a soft, translucent texture that enhances the flavor of the chowder.
- Adjust the Thickness: If you prefer a thicker chowder, let it simmer a bit longer after adding the milk. Alternatively, if it’s too thick, you can add a splash more chicken broth or milk to reach your desired consistency.
- Flavor Boost: For an extra kick of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce when seasoning. It adds a nice depth without overpowering the dish.
- Garnish for Appeal: Elevate your chowder presentation by garnishing with fresh herbs like parsley or chives, or a sprinkle of freshly cracked black pepper just before serving.
- Serve with Bread: This chowder pairs beautifully with crusty bread or a side salad, making it a complete meal that’s sure to impress!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
