Hot, but Sweet Corn & Potato Chowder

Recipe by Malarkey Test
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • cooking oil
  • 2
    yellow onions, diced
  • 1
    leek, thinly sliced
  • 2
    (15 1/4 ounce) cans corn
  • 6
    small red potatoes
  • 1
    jalapeno pepper, thinly sliced
  • 1
    teaspoon cumin
  • 14
    teaspoon chili powder
  • 2
    (15 1/4 ounce) cans creamed corn
  • 12
    cup milk (to thin the soup)
  • 1
    tablespoon fresh thyme
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DIRECTIONS

  • put a bit of oil in a big stock pan, and add the onions (it will be a lot, i always just run these through the cuisinart to get good thick sections instead of squares and it saves on the tears).
  • cook the onions for ~10 min, until they are clear and a little brown.
  • add the leek and corn, cook for 5 more minute.
  • add the creamed corn and potatoes. if necessary, add milk to thin the soup out a bit and cover the potatoes.
  • stir in the spices.
  • cover and simmer for 20 min, or until the potatoes are cooked through.
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