Tuesday, May 24, 2011

Potato Corn Chowder

We have soup for dinner every Monday, and this particular soup is by far everyone's favorite.

I'm sure many of you wouldn't deem this a hard recipe -- definitely not complex enough to justify all the pictures. But for me it's pretty fancy.

First you dice up a bunch of potatoes. I usually do about 8 or so, but potatoes up here come really small. Cube them however you like -- my husband likes them pretty chunky, but I like them small because that makes this recipe all the more chowdery. (What, that's a word.)

Boil the potatoes. If you're weird and like extra work you can dice up some onions. Otherwise just sprinkle in a bunch of onion salt.

When the potatoes are soft, drain the water. You can either go for stick-a-fork-in-it done or you can let it get really mushy if you want it to be super chowdery. (Again, it's a word.) This particular batch got really soft ... I totally forgot it was boiling and started folding laundry. Turned out delicious.

Return the potatoes to the original pot and throw in a few tablespoons of butter or margarine. (Don't judge the starch all over my pot -- I told you, I forgot the potatoes were boiling.)

Then add a can or two of creamy corn. I always do two cans, but I always do a big batch for the leftovers. Did I mention this makes fantastic leftovers?

Add about 3 cups of milk (more or less depending on how many potatoes you cubed and how large of a batch you'd like to make) to the pot and put it back on the burner at a medium heat. Stir regularly while warming the milk.

When the milk is warm enough* add a handful or two of grated cheddar cheese to help thicken the soup. The official recipe calls for about a cup, but there is no wrong amount of cheese here. (*What is "warm enough"? You could wait until it bubbles, but I'm never patient enough. As soon as you think it'll actually melt the cheese, toss it in. It'll melt eventually.)

Once the cheese has melted, viola! You're ready to ladle the soup up.

Looks delicious, right? And this is the leftovers -- I made a pot large enough to feed a small army because we become eating machines for this meal.

This is great with bread or rolls. You can also toss in some bacon pieces of you're so inclined.

8 medium potatoes, diced
onion salt to taste
3 Tbsp butter
1-2 cans cream style corn
3 cups milk
1 cup cheese, grated

Boil potatoes. Add onion salt. When potatoes are soft, drain. Add butter, corn and milk. Bring back to a light boil. Add cheese. Stir until cheese is melted.

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