Potato Corn Chowder Soup
This is a rustic potato-corn chowder soup recipe I have been making for 35 years and was edited from my mothers original version. You can make it much lighter by substituting skim milk and half the butter, but the full fat recipe is amazing for guests. I love it either way, but usually make a lighter version
This is a rustic potato-corn chowder soup recipe I have been making for 35 years and was edited from my mothers original version. You can make it much lighter by substituting skim milk and half the butter, but the full fat recipe is amazing for guests. I love it either way, but usually make a lighter version
- pepper
- 1 each bay leaf
- salt
- water
- bacon bits optional
- 6 medium potatoes sliced rough (yukon gold or russet)
- 1 large onion rough chopped
- 3 stalks celery rough chopped
- 8 tbs butter
- 1 qt chicken stock
- 1 pt heavy cream
- 1 8 oz canned sweet corn
- cheddar cheese optional (grated)
- scallions optional (chopped)
- Carbohydrate 44.73089 g
- Cholesterol 579.02325 mg
- Fat 214.48578 g
- Fiber 4.64655009925365 g
- Protein 26.369175 g
- Saturated Fat 130.795654 g
- Serving Size 1 1 Serving (763g)
- Sodium 2391.862 mg
- Sugar 40.0843399007464 g
- Trans Fat 15.36031275 g
- Calories 2174 calories
Step-by-step
- In dutch oven, heat butter on medium heat. Add onions, celery and some salt (maybe about 1/2 tsp).
- Saute vegetables, sirring often until softened and opaque. This kick starts the process.
- Add potatoes and cover just barely with chicken stock. Bring to a simmer and cover. Cook until potatoes are tender so that a fork pierces the potato and comes out easily (about 30 minutes). Add pepper and more salt so that the liquid tastes a little salty. Remember that later the soup will be diluted with cream or milk, depending on your preference. It always needs more salt at the end. This step adds solat to the potatoes for internal flavor. Don't forget to add it here.
- Add cream. Smash some of the potatoes to bring out some starch, make it thicker and basically be a little more rustic texture. Cook at a low simmer for another 5 minutes. Do not cook on high or you may curdle the cream/milk.
- If thickness seems to watery, mix about 3 TBS of flour into about 2 cups of the soup liquid in a separate bowl. After thoroughly mixed, pur this slurry back into the soup slowly while mixing. Cook another 3 minutes to jusdge thickness and to cook off some of the raw flour. Remember it gets much thicker the next day.
Replacing heavy cream with skim milk reduces the fat content substantially, but the soup will lose its velvety mouthfeel and separate much faster when subjected to direct heat. Building this chowder ahead actually benefits the final profile, because starches from the crushed potatoes continue to hydrate and tighten the broth over twenty-four hours in the refrigerator. When reheating large batches, maintain a low heat setting to prevent the dairy solids from scorching at the bottom of the Dutch oven. Heavy cream handles freezing moderately well for up to two months, though lighter milk substitutions tend to break upon thawing and require vigorous whisking to reemulsify. Russets release more free starch into the stock than Yukon Golds, yielding a naturally thicker base that minimizes the need for flour slurries. Seasoning the cooking liquid adequately while the potatoes simmer ensures the interior absorbs proper salinity, compensating for the eventual dilution from dairy additions.
