Chowder offers its fans a warm, rich meal, perfect for that cold night in. A mix of sweet and savory, this combination of corn and potatoes is a potato lover’s dream come true. The best part of this meal?
It is perfect for freezing and enjoying throughout the winter, as said in Quick Cook by Heather Whinney. Chowder is such a comfort food and in the midst of a Chicago snow storm, it is much needed. 🙂
2 tbsp oil
2 onions, finely chopped
6-8 medium potatoes, small pieces
2 X 12oz can corn
5 cups hot vegetable stock
4 tbsp heavy cream
Cook onions in oil over low heat until soft. Add in salt and pepper to taste. Add in chopped potatoes and cook for 5 minutes. Add corn and vegetable stock. Bring to a boil and reduce to simmer and cook for 15 minutes. When potatoes are soft, stir in cream. Remove from heat and mix in parsley, salt, and pepper.