The weather is turning colder, fall is in the air, and with it my appetite is changing. I’ve had a yearning for potato soup and corn chowder so I thought I would kill two birds with one stone and make potato corn chowder instead. This recipe takes a little time, over an hour, but it’s easy to make and well worth the wait. My potato corn chowder is thick, creamy and absolutely delicious. I added cayenne powder for a little added kick although the heat is optional.
4 tbsp butter
1 yellow onion, diced
1 clove garlic, minced
3 cups frozen corn
3 medium russet potatoes, diced into 1/2 inch pieces
2 cups milk
3 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp sage, freshly chopped or dried
1/8 tsp cayenne (optional)
Heat butter over medium heat. Add onion and garlic and cook until translucent, about 10 minutes. Add all other ingredients (optional step-peel the potatoes although I like mine with the skins). Simmer over medium heat stirring occasionally until soup begins to boil, then simmer on medium low heat stirring occasionally for one hour or until potatoes are cooked through and begin to fall apart/dissolve. You can help the process along with a potato masher or immersion blender, but if you leave the potatoes on long enough they will dissolve into a rich, thick, creamy mashed soup base on their own. Serve hot.