When sitting down to start this post I thought it seemed very familiar. Apparently I really like chowders because I’ve posted them twice before and I’m about to post one a third time. This one was pretty quick and easy with standard ingredients that are cheap and easy to get. The original came from Spoonful.com. Changes I made include omitting celery (gross), increasing the amounts of corn and potatoes, reducing the amount of chicken stock and using basil and chili powder.
- 2 Tbsp butter
- 1 large onion, finely chopped
- 5 cups chicken stock
- 2 cans corn kernels
- 2 large red potatoes, peeled and diced
- 1/2 tsp salt
- 1 C heavy whipping cream
- 3 Tbsp all-purpose flour
- 1 tsp dried basil
- 1/2 tsp chili powder
- Black pepper, to taste
- Melt the butter in a large stock pot. Add the onion and cook over medium heat until the onions are tender and caramelized. Take care that they do not burn.
- Pour in the chicken stock, corn, potato, and salt and bring to a low boil. Cover the pot, and simmer for 7 minutes, or until the potatoes are tender.
- In a small bowl, whisk together the cream and flour. Stir this mixture and pepper into the soup. Bring back to a low boil, reduce heat and simmer for 8 more minutes. Serve hot.
Great additions to this soup would be mushrooms, sweet peppers, bacon, or steamed kale.