The winter has been unusually cold here! Well, I mean, for here. I know some of you are freezing your tootsies off and I hate that for you, but this winter I’m experiencing winter weather and that doesn’t happen very often. Last year I think I only wore a jacket twice. This year, already, it’s coats, scarves, and we actually got snow. Strange things are happening.
All that leads me to my trusty old recipe box. In this digital world, I still keep my tried and true, most beloved recipes in a recipe box. In this box is loads of goodness and it’s also where I came across my old friend, corn and potato chowder. Perfect for a cold day.
Like some other recipes in this box, this one is caked with food and some kind of dust which feels like cornmeal, not sure why. Only thing I can think is that I’ve made cornbread a time or two to go along with this. Sounds about right.
All that said, this is a perfect, light soup for those cold winter days. Pair with a great big salad and you’ve got gold!
CORN & POTATO CHOWDER
1 tablespoon butter
1 medium onion chopped, about 1 cup
3 medium russet potatoes peeled & cut into 1/2″ dice, about 1 pound, or 1 pound baby potatoes cubed
2 cups chicken broth
1 cup frozen corn kernels, or canned and drained, or 2 ears roasted/grilled
1 cup evaporated skim milk, or non skim if you’re not caring about calories
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne
1-2 drops liquid crab boil, optional if you want a little cajun kick
STOVE TOP DIRECTIONS
In a pot, melt the butter over medium-high heat. Add the onion and cook until golden and tender, about 7-10 minutes.
Add potatoes, salt, pepper, cayenne, chicken broth, and crab boil if using to the pot and bring to a boil. Reduce heat to low and simmer, partially covered, until the potatoes are tender, about 15-20 minutes.
Stir in the corn, evaporated milk. Simmer, don’t boil, uncovered until heated through.
PRESSURE COOKER DIRECTIONS
Start the sauté cycle on your pressure cooker and add the butter. When melted and hot, add the onions and cook until tender. Press cancel when done.
Add the potatoes, corn, salt, pepper, cayenne, crab boil (if using), and chicken broth to the pot and pressure on high for 3 minutes. When done, press cancel and quick release the pressure. Once the pressure has dropped completely, carefully open the lid and stir in the corn and evaporated milk. Hit the sauté button and simmer until heated through.
NOTE: This is easily freezable. Prepare the soup as directed, but don’t add the evaporated milk. Do add the corn though. Cool and freeze. Add the evaporated milk just before reheating.
I typically will double this recipe if it’s more than me and wife eating this. It doesn’t make a whole mess of food. If you have a family of four there will be no leftovers.Healthy, corn and potato chowder! Stovetop or pressure cooker!Click To Tweet
This post linked to:
Weekend Potluck, Souper Sunday