January 6, 2010

Cheesy Potato-Corn Chowder

Mom left this recipe out for me to make for dinner. It smelled so delicious that I had to sample a few spoonfuls... you know, to make sure it was safe enough for the rest of the family to eat! I made a few substitutions that you'll see in italic. It is delicious!

  • 7 medium Yukon gold potatoes, cut in ½-inch cubes
  • 1 carton (32 oz) chicken broth
  • 1 Tbs roasted garlic
  • ½ tsp each salt & ground pepper
  • 1/3 cup flour
  • 1 cup milk
  • 2 cups extra sharp cheddar cheese, shredded
  • 2 cans (7oz ea.) whole kernel corn, drained
  • 4 scallions, (¼ cup optional) finely chopped (substituted 1 yellow onion)
  1. In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
  2. Stir in broth, garlic, salt & pepper (and onions). Heat to boiling. Reduce heat to medium; cook uncovered for 2 minutes.
  3. In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheeses and corn until cheese is melted.
  4. To serve, ladle chowder into bowls; top with scallions.

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