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Tuesday, January 12, 2016

Cheesy Potato Corn Chowder

Here's another warm and filling soup for these cold winter days.
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 6 russet potatoes, chopped
  • 1 cup frozen corn (or one can of corn)
  • 6 cups vegetable broth
  • 4 oz. sharp cheddar cheese, shredded
  • 1/2 cup half and half
  • salt and pepper to taste

Heat olive oil in large stockpot.  Add onions and celery and saute until soft, about 5 minutes.  Add garlic and cook for one more minute, until fragrant.  Stir in potatoes, broth, and corn.  Heat to a boil, then lower to medium heat and simmer until potatoes are fork tender.  Add cheese and half and half.  Stir until cheese is melted in.
The second time I made this soup, I forgot the corn.  It's still good, but I was trying to figure out why it didn't make quite as much as the first time!

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