Creamy Corn and Potato Chowder

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Creamy Corn and Potato Chowder
What's your Take?

Rich, creamy chowder is a favorite comfort food -- reassuring, full-bodied, and very delicious. And it's easier to make than a lot of cream soups because you don't have to puree anything.

What you'll need

  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 rib celery, finely chopped
  • 5 1/2 cups chicken stock
  • 1 1/2 cups frozen corn kernels
  • 1 large all-purpose potato, peeled and diced
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • Black pepper, to taste
  • Fresh dill or parsley for garnish, chopped

How to make it

  1. Melt the butter in a large saucepan or medium soup pot.

  2. Stir in the onion and celery.

  3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.

  4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.

  5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.

  6. In a small bowl, whisk together the cream and flour.

  7. Stir the mixture into the soup with the pepper.

  8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.

  9. Serve hot, garnished with herbs.

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