Corn and Potato Chowder

Boomer and I have been thoroughly enjoying the beautiful fall weather over the last several weeks. We’ve explored a few of the lakes and hiking trails around here and Boom has loved all the outdoor activity. Last weekend after we finished hiking around a lake I made a big batch of this corn and potato chowder. The soup is creamy and filling and re-heats wonderfully for a few quick weeknight meals.

Corn and Potato Chowder

Ingredients

1 large onion, chopped
2 tbl. butter
1/4 cup flour
6 cups vegetable broth (I used fat free)
2 russet potatoes, peeled and chopped
5 cups frozen corn (about 1 1/2 pounds)
1 cup half-and-half
4 oz. cheese, shredded (I used 2 oz. white cheddar, 2 oz. pepper jack)
Salt and pepper to taste

Directions

In a large stockpot over medium-high heat, melt the butter then add the onion and cook for about 10 minutes until the onion is translucent. Stir in the flour and cook for 3 minutes. Slowly stir in the vegetable stock until smooth, then add the potatoes. Simmer for 15 minutes until the potatoes are tender.
Add the corn, half and half, and cheese. Cook for 5 minutes until the cheese is melted. Season with salt and pepper.

Makes: About 6 servings