We had a week of rain in Portland, which led to me making a lot more soup than usual. I love soup, and when I get wet and cold, there is no comfort food I crave more. Especially, the sumptuously creamy kind.
This simple soup is filling and inexpensive to make. I made clam chowder last week, and this week I swapped a few things to have this perfectly fall treat. I used fresh corn because it is super cheap and readily available right now, but you don’t have to. Frozen works just fine too. Either way, it will taste pretty darn good.
I also use full fat cream in this recipe. While this does make the soup higher in overall fat, it also makes it taste so luxuriously good and that is really what I was going for here. Everything in moderation, right? If you prefer, substitute low fat milk or your favorite nut milk in its place. If you are vegetarian, substitute vegetable stock for chicken stock.
Creamy Corn and Potato Chowder
If you want to make this gluten-free, omit the flour and lightly mash the potatoes to thicken the chowder. If you want to use an Instant Pot, use the Saute function to cook the onion and garlic for 3 minutes, until softened. Add the remaining ingredients, cook on high pressure for 7 minutes, then quick release the pressure.
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 baking potatoes, peeled and chopped
- 6 corn cobs, kernels removed or 2 cups frozen corn
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1/2 cup heavy cream
- Salt
- Freshly ground black pepper
Directions
- Step 1 In a large pot, melt the butter over medium heat. Add the onions and garlic and cook for about 5 minutes, stirring regularly, until beginning to soften.
- Step 2 Add the potatoes, corn, and flour, and mix until all the vegetables are well coated in flour. Add the chicken stock and bring to a boil.
- Step 3 Reduce the heat, cover, and simmer for 10 to 15 minutes, until the potatoes are tender.
- Step 4 Add the cream and season with salt and pepper. Serve.
