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Corn and Potato Chowder
This recipe has evolved over time - if you don't need to stay away from dairy, feel free to add a splash of cream and/or some shreds of white cheddar cheese.
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Prep Time
15
mins
Cook Time
15
mins
Total Time
30
mins
Course
Soup
Cuisine
American
Servings
4
Ingredients
3
T
butter
1
cup
onion
diced
1
clove
garlic
1/2
t
dried thyme
or 1 t fresh
1
leaf
dried bay
4
cups
stock
chicken or vegetable
1
pound
Yukon gold potatoes
scrubbed and diced
2
cups
corn kernels
fresh or frozen
salt and pepper
to taste
Instructions
In a 6-quart pot, melt butter. Add onions and garlic and cook until translucent, 8 to 10 minutes.
Stir in thyme, bay leaf, and stock, and bring to a boil.
Add diced potatoes, and reduce heat. Simmer until potatoes are cooked through, about 10 minutes.
Stir in corn kernels and simmer until warmed through.
Remove and discard bay leaf and season to taste with salt and pepper.
Serve hot, with grated white cheddar cheese (optional).
Notes
Adapted from a recipe originally from Safeway.
Keyword
dairy free, quick and easy dinner recipe