Comfort food, at its heart, is the epitome of simplicity, and there are few things a homesteader appreciates more than simplicity.  Potatoes.  Corn.  Onion.  Milk.  That’s really all you need to create a cozy pot of deliciousness.  Add a few pantry staples like garlic, chicken broth, and parsley and you’ve got a bowl of golden happiness.  Smooth, creamy potatoes are perfectly matched with crisp corn, making for a sweetly savory spoonful.  Topping choices abound to suit everyone’s individual tastes, but this potato corn chowder recipe really doesn’t need any help becoming a family favorite.

Here’s what you’ll need:

  • 1 T. oil
  • 1 medium onion, diced
  • 3 lbs. Yukon gold potatoes, peeled and diced
  • 4 c. (one 32-oz box) reduced-sodium chicken broth (or vegetable)
  • 1 1/2 c. sweet kernel corn, fresh, frozen, or canned
  • 2 c. whole milk (plan to use 1 c. at a time)
  • 1/3 c. flour
  • 2-3 T. fresh parsley, minced (dry is fine, too)
  • 1 T. salt
  • 1 T. black pepper
  • 1/2 t. garlic powder
  • Possible toppings: bacon, scallions, sour cream, cheese

Start out by dicing your onion and putting into the oil in a large pot over medium-high heat.  Saute the onions until they are lightly golden, about 10 minutes.  Keep an eye on them, stirring every few minutes, while you peel and dice your potatoes.

Put the potatoes in the pot with the onions and add the chicken broth.  If the broth doesn’t cover the potatoes by about an inch, add a little more broth or water to fully cover the potatoes. Bring to a boil and then lower heat to a simmer for 10 minutes or until the potatoes are tender.

Next, pour in the milk, corn, parsley, garlic, salt, and pepper.

Mix the other half of the milk with the flour, making sure there aren’t any lumps.  I find a whisk—or even better—shaking it in a bottle or jar works best.  Stir that mixture into the pot and return it to a simmer for another 5-10 minutes to thicken.

At this point, your Potato Corn Chowder ready to top with whatever your little heart desires, or to be served up just as it is.  Of course, almost all soups taste even better the next day, so cozy up to a bowl, or four, this weekend.


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