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Dinner for 4

Potato Corn Chowder

This creamy chowder simmers potatoes, corn, and vegetables in chicken broth before half and half finishes the warm soup.

$1.71per serving $
35 minstart to table
4servings

AmericanBudgetFamilyAppetizersSide dishesLunchesDinnersSnacksBack to schoolCold-weather comfortWinter

Ingredients

  • 2 tbsp butter
  • 1 small onion
  • 2 ribs celery
  • 1 small carrot
  • 2 cloves garlic
  • 2 baking potatoes
  • 3 cups chicken broth
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp salt (optional)
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 2 cups corn kernels
  • 1 cup half and half

Steps

  1. Melt the butter in a large pot over medium heat, then cook the onion, celery, and carrot for five minutes.
  2. Add the garlic and cook for one minute.
  3. Stir in the potatoes, chicken broth, thyme, salt, pepper, and bay leaf, then bring the pot to a boil.
  4. Reduce the heat and simmer uncovered for fifteen minutes, until the potatoes are tender.
  5. Stir in the corn and half and half, then simmer gently for five minutes without boiling.

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