Potato Corn Chowder

I don’t know about you but I love a good stew on rainy days.  This Potato Corn Chowder is perfect! This recipe can become gluten free with the change of just one ingredient.

Potato and Corn Chowder is a sure way to warm up on cooler days and makes for an easy meal for the whole family.

What you need

1 lb. of Red or Yukon gold potatoes, chopped into chunks
1 (15 oz.) can or 2 cups of frozen Corn Kernels, thawed
1 small sized Onion, finely chopped
2 fat cloves of Garlic, minced
1 tablespoon of Italian Seasoning (or use a combination of dried Thyme, Basil, and Oregano)
2 tablespoon of Butter
2 tablespoon of all-purpose Flour (use Arrowroot or Tapioca Starch to make this Gluten Free)
3 cups of Chicken or Vegetable Broth
1 cup of Milk
Salt and freshly cracked pepper to taste
½ cup of Heavy Cream (optional)
½ cup of shredded Sharp Cheese (optional)
Handful of Parsley or Chives to garnish

Recipe serves 4

Related: Bang Bang Shrimp Lettuce Cups

How to make Potato Corn Chowder

Heat a Dutch oven or a large stock pot over medium heat and slowly melt the butter. Add the onion and garlic and sauté till are onions are soft and slightly golden.

Add salt, freshly cracked pepper and flour and mix well. The flour and the onion garlic mix will turn into a coarse paste.

Next, add the chopped potatoes and the corn.

Add the broth, milk and Italian seasonings and whisk it well. Increase the heat and bring it to a boil. After the chowder boils, reduce the heat and let it simmer for 20 to 25 minutes, or till the potatoes are cooked through and tender.

For extra creaminess, add heavy cream and/or shredded cheese and give a good mix. Serve hot with a garnish of chopped parsley or chives.

Notes

To make it heartier, stir in a cup or two of roasted chicken breasts, or crabmeat while the chowder is simmering. Chopped up cooked bacon can also be added as a garnish.

What is your go-to for rainy day comfort food?