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Recipe Thursday-Potato Corn Chowder

Posted on May 16th, 2013 | Posted in Recipes, Soup and Stew

With the rainy chilly weather this past week I decided to make my first Potato Corn Chowder! It was very simple to make, thick and creamy, but yet not too heavy. The addition of dried beef added a nice smoky flavor to the overall dish. I made a double batch so that I would have plenty of leftovers. Now we need the weather to not call for chowder!

Potato Corn Chowder
Corn Chowder
Yield 4 Servings
Ingredients
3 ounces dried beef, cubed (KNS2002)
1/2 cup onion, chopped (00691)
3 tablespoons butter (880024)
3 cups potatoes, peeled and diced (00870)
2 1/2 cups frozen corn (559626)
1 cup water
1/2 teaspoon Worcestershire sauce (991668)
1/2 teaspoon dry mustard (CQM064)
1/2 teaspoon salt (991861)
1/4 teaspoon pepper (CQP065)
4 cups skim milk (hph008)
1/4 cup flour (991889)

Method
In a large pot over medium high heat, saute dried beef and onions in melted butter for 3 minutes. Add potatoes and next 6 ingredients (water may not cover potatoes). Bring to a boil, reduce heat and cover and simmer for 12 minutes, or until potatoes are tender. Add 3 cups milk. In a jar shake remaining 1 cup milk with flour until smooth. Stir into soup, cook, stirring constantly until mixture thickens and simmer.

Recipe adapted from KnaussFoods.com

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