even though we're a few days into february, my vegetarian january actually ran january 4th through february 4th. and even though it's over, i have a few more vegetarian entrees in my queue. first up is this corn and potato chowder.
and unlike my first attempt, this one actually has flavor. a lot of it. and even though it's not corn season, we used two cans of no salt added corn and it worked perfectly. this one will definitely be added to my winter soup rotation.
potato, corn & cheddar chowder
adapted from greg's kitchen
30 minutes, serves 6
7 medium yukon gold potatoes, cut into bite size cubes
32 ounces chicken broth
1 tablespoon roasted garlic or 2 minced garlic cloves
1/3 cup all purpose flour
1 cup milk
2 cups cheddar cheese
2 cup corn, frozen, canned, or fresh
optional sliced scallions for garnish
- place potatoes in a dutch oven and cover with water. bring to a boil, reduce heat, and simmer 10 to 15 minutes until the potatoes are tender. drain potatoes and return all but about one cup to the pan.
- mash the reserved one cup of potatoes with a fork and add to the pan.
- stir in broth and garlic and season with salt and pepper. place over medium high heat and bring to a boil. if using frozen corn, add it now. reduce heat and simmer about two minutes.
- while the broth is heating up, in a separate bowl, whisk the flour into the milk until smooth. add the mixture to the broth, stirring constantly. cook until mixture thickens and boils.
- if using fresh or canned corn, add it now.
- stir in cheese until melted.
- serve with scallions sprinkled on top.