Oh my goons, school is out again today! I know we southerners are ridiculous compared to everyone else but hope everyone is staying safe and warm. My heart goes out to everyone in New England, especially those in Boston! #mypoorpregnantsister But seriously though, I won’t lie cause it be real cold today.
With the cold weather this week, I have been in the mood for lots and lots of soup. I recently bought a dutch oven and I have used it almost every day during the week since bringing it home. I don’t know why it took me so long to get one! You can find them at Homegoods for significantly cheaper and sometimes even on clearance like mine.
I know a few of you made my chicken noodle soup this week. Well, today’s soup is just as good but even easier! You know I’m all about simple, wholesome ingredients and this one is just that. This soup is perfect with a grilled cheese sandwich.
Gather your ingredients.
Potato and Sweet Corn Chowder (serves 4-5)
- 3 cups peeled and diced potatoes (I used 2 kinds because that’s what I had)
- 2 cups frozen corn
- 32 oz chicken broth
- 3 tbsp butter
- 2 cups whole milk or heavy whipping cream (I recommend heavy cream)
- 1/2 tsp salt
- 1/4 tsp ground pepper
Under medium heat, saute your diced potatoes in the butter and 1/4 tsp salt for about 7-10 minutes. Add in your broth and bring to a boil.
Turn to a low heat and add heavy cream or whole milk along with the frozen corn (I used whole milk bc I was out of heavy cream). Add 1/4 tsp of salt and 1/4 tsp of ground pepper. Cook for another 20-25 minutes and season more to taste if needed.
If you want a thicker mixture, you could add in a little flour or cornstarch but I prefer a thinner soup consistency.
Last night, we had our neighbors over and we ate it with this naan pizza.
It’s real good, ya’ll. Try it on this chilly day.
<><yuni
The LORD your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17
- 3 cups diced and peeled potatoes
- 2 cups frozen corn
- 32 oz chicken broth
- 3 tbsp butter
- 2 cups whole milk or heavy whipping cream
- 1/2 tsp salt
- 1/4 tsp ground pepper
- Under medium heat, saute your diced potatoes in butter and 1/4 tsp salt for about 7-10 minutes.
- Add the broth and bring to a boil.
- Turn to a low heat and add heavy cream or whole milk along with the frozen corn.
- Add 1/4 tsp of salt and 1/4 tsp of ground pepper. Cook for another 20-25 minutes and season more to taste if needed.
- I used whole milk but if you want a creamier soup, use heavy cream. If you want a thicker mixture, you could add in a little flour or cornstarch as well.
