Cheesy Potato Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Soup lovers will adore this cheesy take on a classic New England Chowder. So rich and delicious,you want to make extra to serve for supper on a chilly winter evening. Ingredients:
7 medium yukon gold potatoes,cut in 1/2 cubes |
1 carton (32 oz) chicken broth |
1 tbs roasted garlic |
1/2 tsp each salt and ground pepper |
1/3 c flour |
1 c milk |
2 c extra sharp cheddar cheese,shredded |
2 cans (7oz ea.) whole kernal corn,drained |
4 scallions,(1/4 c ,optoional) finely chopped |
Directions:
1. In 5 qt. Dutch oven,place potatoes,add just enough water to cover. Heat to boiling. Reduce heat;cover and simmer 10 to 15 mins or till potatoes are very tender. Drain. Reserve 1 c potatoes;return remaining potatoes to saucepan.
2. In small bowl,mash reserved potatoes with fork;return to saucepan. Stir in broth ,garlic,salt and pepper. Heat to boiling. Reduce heat to medium;cook ,uncovered 2 mins.
3. In small bowl,stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture,stirring constantly. Cook over medium heat,stirring frequently,until mixture thickens and boils. Stir in cheeses and corn till cheese is melted.
4. To serve, ladle chowder into bowls;top with scallions.
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