Potato corn chowder is an easy meal to prepare for a weeknight dinner or a weekend lunch. It takes about 30 minutes from start to finish, and it will warm you up and stick to your ribs. Mr. Right was out riding his bicycle on a recent Saturday morning (he’s training for a big ride that I will tell you all about soon), and I decided to spend some time in the kitchen making some comfort foods for our weekend. First up was this potato corn chowder, and then I made a batch of pepperoni rolls. I will be sharing that recipe with you next week, and there’s an interesting story that goes along with the recipe. Then I made an apple crisp that we ate that evening while watching some college football. The nice thing about this chowder is that you probably already have the ingredients in your fridge and in your pantry. So, even if you don’t think there is a thing to eat in your house, there just might be.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 stalks celery, chopped
- 6 potatoes, peeled and diced
- 1 large can chicken or vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 15 ounce can corn, drained
- 1/2 teaspoon dill
- 1 to 2 cups milk
- Cheddar cheese, optional
- Makes 4 servings
- Heat oil in a soup pot and saute onion and celery till tender.
- Add potatoes, chicken stock, salt, and pepper. Cook till potatoes are tender.
- Add corn, milk, and dill and heat till warm.
- Top with shredded cheese (optional) when serving.
- Note - I used homemade chicken stock which added to the flavor. For a vegan version, use vegetable stock. Also, I like a thick soup, so I removed some of the liquid before adding the milk at the end. Add more salt if needed.
Like most soups, this one is more flavorful the next day, so if you have leftovers, be sure to pack them for a delicious lunch. I like to start our soup meals with a salad and serve garlic bread, rolls, or crackers along with the meal. A quick dessert would be some warm brownies made from a box mix. Be sure to top them with a scoop of ice cream or serve these cookies which you can make ahead of time and keep in the freezer.