Boy the weather here in Western PA has really taken a turn for the extra chilly this week. We’re expected to have lows in the 30′s this weekend, eek! I’m so not ready to dig out a jacket yet.
I can definitely tell when the nights are getting colder by the amount of pets in our bed. We usually only have our yellow lab in bed with us but the past few nights we’ve been blessed with two cats too. It gets a little crowded with all 5 of us, thank goodness for king size beds!
With these chilly evenings, I’ve been craving warm hearty soups. This week I tried this corn and potato chowder that is to die for! I’m usually not a huge fan of cream based soups but this one is really great.
The corn adds a nice sweetness to it while the chicken stock adds a nice chicken flavor to the creamy base. This recipe makes a huge pot of soup so be prepared for leftovers if you’re only feeding two people like me. My husband has been taking the leftovers to work for lunch all week.
Corn and Red Potato Chowder
3 cans sweet corn, drained
1/2 large sweet onion, diced
1 1/2 lbs baby red potatoes, cut into small cubes
5 or 6 slices bacon, cooked and crumbled
4 cloves garlic, minced
4-5 tablespoons flour
2 tablespoons unsalted butter
2 tablespoons olive oil
6 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 bay leaf
salt and pepper to taste
1. Cook bacon, crumble and set aside. In a large stock pot, add olive oil and onion. Cook on low heat until onions are softened. Add the butter and garlic and continue cooking for another minute or two.
2. Sprinkle the flour over the onions and whisk well until blended with the butter. Slowly whisk in the broth and bring to a simmer.
3. Add cubed raw potatoes, corn, milk, heavy cream, bay leaf and cooked bacon. Bring back to a simmer and cook until potatoes are tender, about 10- 15 minutes. Salt and pepper to taste.