Potato Corn Chowder
Let's (finally) talk about potato corn chowder. Let's talk about a soup sooo good even Alex asks me to make it (and he doesn't even like soup). This is a Paula Deen recipe, so I cut the amount of butter in half and add canola oil instead. I always cook a few strips of bacon for Alex to top off his bowl of soup with (because I'm SUCH a good wife).
Serves 2 hungry Drakes... maybe 3 or 4 regular people.
Ingredients:
3 Tbsp canola oil
2 Tbsp butter
2-3 Tbsp all purpose flour
Yukon gold potatoes (4 or 5) diced
1/2 onion diced
4 carrots diced
2 cloves garlic chopped
2 chicken bullion cubes
1/2 cup half & half
2% milk about 4 cups
~ 1 cup frozen corn
Heat oil and butter in a large pot, add onions and carrots. Cook until the onions are soft. Add garlic, flour, and bullion cubes. Add the potatoes, half and half, and milk, enough to just cover the potatoes. Bring to a boil, cover, turn the heat to low and cook for about 30 minutes. Add the corn, cook for another 10 or 15 minutes. Serve with cheese, bacon, green onions, whatever!
*I like to cook this in a dutch oven so that the milk doesn't burn on the bottom.
Serves 2 hungry Drakes... maybe 3 or 4 regular people.
Ingredients:
3 Tbsp canola oil
2 Tbsp butter
2-3 Tbsp all purpose flour
Yukon gold potatoes (4 or 5) diced
1/2 onion diced
4 carrots diced
2 cloves garlic chopped
2 chicken bullion cubes
1/2 cup half & half
2% milk about 4 cups
~ 1 cup frozen corn
Heat oil and butter in a large pot, add onions and carrots. Cook until the onions are soft. Add garlic, flour, and bullion cubes. Add the potatoes, half and half, and milk, enough to just cover the potatoes. Bring to a boil, cover, turn the heat to low and cook for about 30 minutes. Add the corn, cook for another 10 or 15 minutes. Serve with cheese, bacon, green onions, whatever!
*I like to cook this in a dutch oven so that the milk doesn't burn on the bottom.
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