Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Delicious flavor. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Thank you for sharing! Simply wonderful! served it in big soup bowls topped with the bacon crumbled . I thinly sliced 8oz of bacon and cooked it in the soup pot with a little olive oil until crispy. is a keeper All 70 of these classic homemade soups belong on your dinner table. Sling the butter into a soup kettle and melt over medium-high heat. Boil until … https://walkingonsunshinerecipes.com/potato-and-corn-chowder Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. I made the following changes: I omitted the chilies, cut down on the onion, added two cans of corn & one can of cream corn and used 1 cup of milk with 1 cup of heavy cream. Coat pan with cooking spray. a very satisfying soup that i will be making again and again!! It is great to take for your lunch. I usually use creole seasoning rather than seafood seasoning/Old Bay - but only because I already have it around. If desired, add 2 chopped carrots. I loved it! Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. here's how to lighten the recipe up a bit if you are trying to eat healthy: extra virgin olive oil rather than margarine, skim milk, chicken gravy mix rather than the country style gravy mix and 2% velveeta in place of the real thing. Didn't do a lot. I used 1/2 and 1/2 and the country sausage gravy mix (as that's all I had). I can't imagine anyone finding this recipe "bland". This is one of my new favorite recipes from this website. Added 2 cloves garlic, used fresh corn and added chopped ham and added some diced fresh hatch chiles and sprinkled some chopped dill. and cook about 1/2 hr and then add the cheese and let it melt into the soup . Other than that I added two cups of diced carrots to the potatoes subbed half of the milk with half-and-half 1 can of corn and 2 cans of cream-style corn and I used 1 cup Pepper Jack (instead of chiles or velveeta yuck!) Made this for dinner tonight and having the rest for dinner tomorrow. Thanks for sharing this one. This was to die for! Add broth and potatoes; bring to a boil. delicious! and cook about 1/2 hr and then add the cheese and let it melt into the soup . Percent Daily Values are based on a 2,000 calorie diet. is a keeper Most people won't think twice about serving basic cornbread when is on the table. I ommited green peppers because i don't like them. Key Ingredients. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen. Be careful with the spices. I didn’t use onion because they bother me and added cheese (Velveeta because it melts nicely) at the end and the kids gobbled it up. Since I don't normally cook with velveeta I just used shredded sharp cheddar which I already had on hand. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. this link is to an external site that may or may not meet accessibility guidelines. *************************************** Defrost in the fridge the day before eating. We added a bit of low fat ham to "beefen" it up a little but it wasn't absolutely necessary to do. Cook and stir for 2-3 minutes or until thickened. You definitely do not want the potatoes overcooked as you’ll end up with mashed potato soup. I was short of food but had these simple ingredients. I loved this recipe but did make quite a few changes: As suggested, I cut back on the green bell pepper, added a can of creamed corn, substituted veggie broth for water, and doubled the Old Bay seasoning. WALKING ON SUNSHINE CREATIVE SERVICES, LLC. I tasted it when I checked the potatoes and it was a little bland. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). Of Worcester sauce, 1 1/2 tsp. Stir in the corn, 1/2 cup milk, salt and pepper. I have been looking for a corn chowder similiar to a local restaurant and now I have found it! I will be making this again soon! I followed the directions pretty closely which I normally don't do. https://www.chowhound.com/recipes/creamy-potato-corn-chowder-31564 This was super yummy!! I added some garlic powder as well. In a large saucepan, cook and stir onion in oil over medium heat until tender. Everyone ate and enjoyed it. Very fresh tasting and very filling. If you use low sodium broth you WILL need to add salt. Dump in the broth and potatoes. This will help thicken the soup as it cooks. If you want the chowder to have a thicker texture, you could add some mashed potatoes or creamed corn. Heat a Dutch oven over medium-high heat.