Tasty Tuesday: Potato Corn Chowder

A thick and creamy potato soup is one of my favorite comfort foods.   I love its simplicity and great flexibility.  I never make this Potato Corn Chowder exactly the same way twice because I try to clean out the frig and us up what I have in the pantry but all the basic ingredients are there to make it taste spectacular. 

If you have children that are always asking to help make dinner like mine are this is the perfect recipe.  I set my daughter up at the sink to wash all the veggies.  And then of course there is the soup stirring

So, grab a big bag of your favorite potatoes the next time you are at the store and make this soup for your family and friends. 

Recipe: Potato Corn Chowder

2 T. olive oil
1 tsp. red pepper flake
1 large onion chopped
1 red bell pepper chopped
3 stocks celery chopped
2 large carrots chopped
1 T. chopped garlic
1 - 2 lbs baking potatoes diced into 1 inch chunks
2 c. corn (this can be split between one can of sweet corn and one can of creamed corn)
Salt & Pepper to taste
Bunch of chopped fresh or 2 T. dried Parsley
6 - 8 c. water or stock
4 T. flour
1/2 c. soy milk, half & half, cream or regular milk


Saute onion, bell pepper, celery, carrots and garlic in olive oil with the red pepper flake and some salt and pepper until soft in your favorite soup pot.

While sauteing chop up the potatoes and add them to the pot as you go. Once all the potatoes are in the pot add more salt and pepper to taste, corn, parsley and water or stock to cover.

Bring to a simmer and cook for 20 minutes or until the potatoes and carrots are soft and can be pierced with a fork.

At this point you can leave the soup as is or you can take out 2 - 3 cups into a separate container and use your immersion blender or your regular blender and blend with the flour until smooth. Add the mixture back into the soup and raise the heat until it boils. Check the thickness. If you like a chunkier soup add more flour and cook again. Your finally step is to add your milk of choice. If it's too thick don't worry just add a little more milk or cream.

Serve with...dashes of Green Tabasco, shredded cheddar cheese, crackers and more salt & pepper

What's your favorite soup?  Do share in the comments below. 

Our host for Tasty Tuesday is Balancing Beauty and Bedlam

Emily Elliott

Some say he’s half man half fish, others say he’s more of a seventy/thirty split. Either way he’s a fishy bastard. Google

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