Thursday, April 11, 2013

Potato and Corn Chowder

We've been doing pretty good about meal planning the past couple of months.  But, I only plan for 5 meals a week, leaving room for leftovers, and a "free night" (which is usually ramen noodles, or sandwiches, or Chef Boyardee Mini Ravioli :)).  And sometimes on the free night, I take a look in the pantry and the fridge, and see what I can come up with, like I'm on the Food Network show, Chopped, and I'm opening up my basket of random ingredients. 
Luckily, on this particular night, I had a fantastic basket!  We had some leftover potatoes from making potato salad on Easter, an onion, and a frozen package of creamed corn, and a great idea popped into my head.  It was kinds chilly and rainy last week, and potato and corn chowder sounded really good.
So here's what I came up with.  And here's what you need to make your own.  Lucky you if everything is in your pantry already, like it was for me!
2.5 lbs. potatoes, peeled and chopped into small chunks
1 onion, diced
4 cups chicken broth
1 package McKenzie's frozen white creamed corn, thawed (2 cans of creamed corn would be fine too)
3/4 cup milk
2 tablespoons butter
1 tablespoon olive oil
1/2 cup shredded cheddar cheese
diced green onions (optional)
And here's how you make it!

Dice your potatoes, throw them in the pot and just cover with water.  Make sure to season the water with salt.  Heat over high and bring to a boil.  Cook until potatoes are fork tender.  Drain.

Add diced onion to the pot you just drained, with the butter and olive oil.  Saute until softened and translucent.  

Add potatoes back into the pot, along with chicken broth, milk and salt and pepper to taste.  

You can use an immersion blender to blend the potatoes and onions into a smooth soup, or you can (carefully) ladle the soup into a regular blender to puree it to a smooth consistency.

Once the soup is blended to the consistency of your liking, add the creamed corn, cheese, and salt and pepper to taste.  Stir to combine.

And you're done!  Super easy and yummy soup.  You can garnish with additional cheese and green onions if you'd like, and if you're lucky, you'll have some leftover Sister Shubert's rolls in the freezer to warm up and eat with it too. :)
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