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Corn & Potato Chowder

October 22, 2016

It's soup season! What better way to use up imperfect vegetables than in a warm, hearty soup. If you're going to peel them, chop them and cook them, who cares what the outside of them looks like anyway? Here's one of our favorite soup recipes that's perfect for dinner and leftover for lunch. 


Corn & Potato Chowder

1 onion, chopped

2 Tbsp. butter

1 clove garlic, minced

2 carrots, diced

4 Tbsp. flour

8 cups chicken or vegetable broth

5 cups potatoes, diced

2 ears fresh corn or 1 can corn

1 can creamed corn 

1 tsp. salt


1 cup evaporated milk

1 tsp. thyme

pinch of cayenne pepper

1 Tbsp. corn starch

shredded cheddar cheese


Melt butter in a large soup pot. Add onion and a pinch of salt and pepper. Cook until soft. Add garlic and 

carrots and cook a minute longer. Sprinkle on the flour and stir to coat the veggies. Add the broth and the 

potatoes. Cover the pot and bring to a boil. Lower the heat and simmer for 10 or 15 minutes until the potatoes are soft. Add the corn. Cover and simmer 5 minutes longer. Stir in the milk, thyme, cayenne pepper and more salt and pepper. Ladle a bit of the soup into a small bowl and whisk in the corn starch. Then add all back into the soup. Simmer a few minutes longer to blend the flavors. Serve with a sprinkle of cheese on top.






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