Potato and Corn Chowder

I love reading the Centsational Girl blog for great DIY tips, home decor, and just her fantastic style sense. But when she posted this recipe, I knew I’d have to try it sometime and tucked it away. It came in quite handy when we had a bunch of extra potatoes leftover to use up. This soup is so delicious! Definitely a keeper in my kitchen!

Potato and Corn Chowder

Serves: 6
Recipe courtesy Censational Girl

2 tablespoons olive oil
1/2 inch pat butter
1 small yellow onions (or 1/2 large)
6 cups chicken broth
6 mediums yellow potatoes (I used russet and they worked just fine)
3/4 teaspoon thyme
1/2 teaspoon white pepper
Salt
1 1/2 cups frozen corn
2 cups half and half
Dash hot pepper sauce
Crumbled bacon
Sour cream, for topping

Heat olive oil and butter in pan.  Dice onion very fine and soften in butter/oil mixture for 8 to 10 minutes on medium-low heat.  Meanwhile, peel potatoes and chop them into small cubes.  Add chicken broth to onions and bring to a boil.  Add potatoes and thyme and cook on medium heat (low boil) for 15 minutes until potatoes are soft.

Use blender to process soup until smooth. Add your frozen corn, half-and-half, and white pepper and salt to taste.  Mix all together.  Let simmer for 5 minutes.  If you like spice, give it a dash of hot sauce or tabasco sauce for kick.  Just a dash.

Add a dollop of sour cream and some bacon crumble and serve.

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~ by spontaneoustruth on January 6, 2010.

One Response to “Potato and Corn Chowder”

  1. This sounds sooooo good!

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