Potato Corn Chowder Recipe
A Look at Delicious
Potato Corn Chowder
Ideas for Serving
I can not think of a better combination than the pairing of these two vegetables into a soup, corn and potatoes. These are both very tasty and filling vegetables. Both of these vegetables are relatively inexpensive. So, I am one of those people who serve each topping in a separate bowl. That way, your family and friends can add their favorite toppings.
If you are having company or family over, you can serve these in some nicer dishes. Your family will think the effort is nice as well, never mind the meal.
Most of the time my recipes have a story or remind me of a memory from my childhood or it reminds me of something nice. It's just good comfort food for those cold winter evenings or rainy days when you want to come home to a "ready" meal and a good book, a movie. Having those ready made meals are awesome in the winter.
This is a good really hearty soup and the most complicated part of this soup is peeling the potatoes. Hopefully, if you know how to peel potatoes, then boiling the water is the hardest thing. Then no offense, but, If you can do this, you can make this soup. It really has a good taste and friends and family will think you went to a lot of trouble.
This creamy soup is great to eat in the winter or just on a cold day. It goes well with oyster crackers, any crackers of your choice or homemade cornbread. I can't help but love the homemade cornbread. I can just picture my dad getting out his favorite "large glass" and filling it with this soup and then taking a piece of the great homemade cornbread and putting it in the soup, breaking it up into little pieces.
A good way to describe this soup is almost a replica of potato soup minus the corn. It's creamy goodness has several variations. It is a soup that you can just about fix anyway you want to. You can add some different ingredients that you like or even leave out some that you don't. If you like a small bean or some type of peas, they might be good to add to this soup. Then I guess, it could be a variation of vegetable soup but, a lot creamier. This would be good served with scallions, bacon bits, sour cream and of course, the fresh cornbread.
I got this recipe from my mom and she let me know that they had this soup when she was a child. She looked forward to coming home knowing that her mom had a crock pot of this soup waiting on her. This recipe is more of a southern dish but, if given a chance, this is sure to become a favorite of yours soon no matter where you live. Just about everywhere here in the USA has some kind of colder weather, at some point during the year. This is great to have ready when you come home after a long hard day at work. Then you get outside and it's freezing. All you want to do is get home to the soup that you know is waiting.
If I was preparing this soup as a main course one night for dinner, I would serve the meal as a buffet style, then put the chives, cheese, bacon bits etc. in small separate bowls and have a specific area that this will be served on the table. If you are serving a crowd and not sure if someone would like chives, them simply leave them off and just put them in a bowl. Personally, I like a lot of chives, bacon, cheese, salt and pepper.
I don't know about you but, if there's a meal that I can fix, and just put up for later in the freezer, then I am all for that. This is a great recipe for making a large amount, especially if you live by yourself. I love to make a larger type meal or even several things on the weekend and just have left overs throughout the week.
It is the best if the chowder cools off completely before freezing in an air tight container. You could freeze in individual servings or the whole large container of the soup.
Enjoy this recipe and I hope that you will be sure and leave your thoughts about Potato Corn Chowder in the comments capsule which is located at the bottom of this page.
Have You Ever Tried It?
Have you ever tasted Potato Corn Chowder?
Recipe dessert cookbooks
- 1 tablespoon butter
- 1/2 cup celery, chopped
- 1 medium onion, chopped
- 1 1/2 cups potatoes, diced and peeled
- 1 cup water
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 can (10 3/4oz) Campbell's condensed golden corn soup
- 1 cup milk
- bacon, cooked and crumbled up, for garnish
- chives, for garnish
- cheddar cheese, for garnish
Making the Soup
- In a three quart saucepan over medium heat, in hot butter cook, celery and the onion for five minutes, or until tender, stirring occasionally. If you want, you can leave out the celery and onions. Add the potatoes, water, pepper and the bay leaf.
- Heat the mixture until it is boiling and then reduce the heat to low. You will want to cover the mixture and cook for fifteen minutes, or until the potatoes are tender stirring occasionally. Gradually, stir in soup and milk and cook uncovered for five minutes, stirring occasionally. Remove the bay leaf. Garnish with the bacon, cheese and chives, if desired.
- This soup is great because it is a one dish meal. If you are like me, you don't like to wash dishes so, just having one pot to clean up after an entire meal is great.
Crockpot Style Potato Corn Chowder
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Chow... Der Time!
Potato Corn Chowder is delicious and very simple to make.
© 2013 Buster Johnson