Potato Corn Chowder

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. 🙂

Serves 8

2 tbsp oil
2 onions, finely chopped
6-8 medium potatoes, small pieces
2 X 12oz can corn
5 cups hot vegetable stock
Fresh parsley
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.

Adapted from Quick Cook by Heather Whinney

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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