In
high school home ec class, we made a potato soup. I loved this
soup. My dad loved this soup. He used to ask for it when he was
sick or in the hospital. I remember his first heart surgery this was the
first meal he ate afterwards. While this is NOT potato soup, it’s close,
and it’s wonderful. It’s basically potato soup with corn. If you
like it spicy – add a small small amount of chipotle chili powder. And I
mean small, like a pinch.
Corn and Potato Chowder
Yield:
prep time:
cook time:
total time:
Ingredients
- 2 medium size russet potatoes scrubbed clean and cubed
- 2 ears fresh corn or frozen bagged if you prefer oven roasted and removed from husk
- 1/2 cup half and half
- 2 stalks celery sliced
- 1 onion chopped
- 2 green onions chopped
Instructions
- Roasting Corn – Preheat oven to 425.
- Place cleaned corn (or bagged corn) on parchment paper in a rimmed baking sheet. Drizzle with salt and pepper. Roast until the corn has some color on the kernels. When finished, remove from oven and allow to cool enough to handle. Place on a clean dish cloth, using a knife, remove kernels from husk – reserve husks.
- In a large stockpot, add all ingredients, including corn husks, season with salt and pepper. Bring to a gentle boil, until potatoes are tender. Remove husks at this point. Add the half and half, adjust seasonings.
- Serve with chopped green onions as garnish
All photographs copyright Janet S. Grey.
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