Prep 10 mins
Cook 25 mins
Great cold weather chowder! I love this with homemade bread that is still warm from the oven.
Make and share this Southwest-Style Potato Corn Chowder recipe from Food.com.
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 3 1⁄2 cups fat-free chicken broth, divided
- 3 1⁄2 cups red potatoes, peeled and cubed (1/2 inch)
- 1 large bay leaf
- 3⁄4 teaspoon dried thyme leaves
- 1⁄4 teaspoon dry mustard
- 2 1⁄2 cups 1% low-fat milk
- 2 1⁄2 cups frozen whole kernel corn
- 6 ounces Canadian bacon, julienned
- salt, to taste
- white pepper, to taste
- Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
- Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
- Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
- Discard bay leaf.
- Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
- Stir in Canandian bacon and simmer, covered, 5 minute.
- Season to taste with salt and white pepper.
This was good and comforting although a little bland for our tastes. I will make this again but with a bit more spice. Updated to say. This gets better with time. I added just a spoonfull of sour cream and cheddar cheese to the bowls and just a pinch of ceyanne pepper. Wonderful.
Nice and warming soup! This was very easy to prepare and well-received at a soup night I took it to. Thank you for sharing!