Recipe – Potato Corn Chowder

0
133

Comfort food, at its heart, is the epitome of simplicity, and there are few things a homesteader appreciates more than simplicity.  Potatoes.  Corn.  Onion.  Milk.  That’s really all you need to create a cozy pot of deliciousness.  Add a few pantry staples like garlic, chicken broth, and parsley and you’ve got a bowl of golden happiness.  Smooth, creamy potatoes are perfectly matched with crisp corn, making for a sweetly savory spoonful.  Topping choices abound to suit everyone’s individual tastes, but this potato corn chowder recipe really doesn’t need any help becoming a family favorite.

Here’s what you’ll need:

  • 1 T. oil
  • 1 medium onion, diced
  • 3 lbs. Yukon gold potatoes, peeled and diced
  • 4 c. (one 32-oz box) reduced-sodium chicken broth (or vegetable)
  • 1 1/2 c. sweet kernel corn, fresh, frozen, or canned
  • 2 c. whole milk (plan to use 1 c. at a time)
  • 1/3 c. flour
  • 2-3 T. fresh parsley, minced (dry is fine, too)
  • 1 T. salt
  • 1 T. black pepper
  • 1/2 t. garlic powder
  • Possible toppings: bacon, scallions, sour cream, cheese

Start out by dicing your onion and putting into the oil in a large pot over medium-high heat.  Saute the onions until they are lightly golden, about 10 minutes.  Keep an eye on them, stirring every few minutes, while you peel and dice your potatoes.

Put the potatoes in the pot with the onions and add the chicken broth.  If the broth doesn’t cover the potatoes by about an inch, add a little more broth or water to fully cover the potatoes. Bring to a boil and then lower heat to a simmer for 10 minutes or until the potatoes are tender.

Next, pour in the milk, corn, parsley, garlic, salt, and pepper.

Mix the other half of the milk with the flour, making sure there aren’t any lumps.  I find a whisk—or even better—shaking it in a bottle or jar works best.  Stir that mixture into the pot and return it to a simmer for another 5-10 minutes to thicken.

At this point, it’s ready to top with whatever your little heart desires, or to be served up just as it is.  Of course, almost all soups taste even better the next day, so cozy up to a bowl, or four, this weekend.

Previous articleHow to Make – Homemade Laundry Soap
Next articleHow to Avoid Dangers When Bugging Out
With more than 10.000 recipes under her belt, no wonder Nancy is the content manager of The Prepper's Daily Food topic. She embarked long ago on a mission to learn everything there is to know about cooking. She discovered her passion for cooking while spending the summer's over at her grandparents. Their ways fascinated Nancy and cooking something out of nothing, like her granny use to say, became one of her daily routines. After 21 years of culinary experience, she decided to drop her fancy chef career life. The price her family had to pay was too big. Nancy is now taking advantage of the internet and works from home, helping and teaching common people like us to cook for ourselves with as little we have. Just like she learned from her grandparents. I want those who cannot afford to eat out not even once a week, to feel they don't need to. Because they can make one of my quick recipes and feel better about their lives, even if only for some hours. From simple recipes to ancient remedies based on plants, from the garden to the kitchen table, canning and storing, Nancy covers it all.

LEAVE A REPLY

Please enter your comment!
Please enter your name here