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.
- 1 large onion, chopped
- 2 tbl. butter
- ¼ cup flour
- 6 cups vegetable broth (I used fat free)
- 2 russet potatoes, peeled and chopped
- 5 cups frozen corn (about 1½ 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
- 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.
Adapted from Food Network