Two sisters cooking and creating...and neglecting laundry. Welcome to our slice of the internet!

Monday, October 25, 2010

Creamy, Cheesy, Potato Corn Chowder

Here is another amazing recipe from our Momma! Again she doesn't follow a recipe, just follows her tastes! But lucky for you and for me, she was kind enough to sit down and write it all out for us! It is wonderfully warm, creamy and savory! Another PERFECT Fall soup!

Recipe: Serves 12, so divide recipe in half if cooking for 6 or less!
15 med red potatoes, scrubbed and cut into eighths (bite size pieces)
Put potatoes into large pan of boiling water until tender (15-25 min)
Once the potatoes are tender, drain into a large strainer.
Using the same pan you used to boil the potatoes, bring 1 qt of chicken stock to a boil.
Take 2 additional cups of chicken stock and add 1/3 cup cornstarch. Whisk together.
Add the stock/cornstarch mixture to the boiling chicken stock in the pan.
Add 2 cups whole milk
4 cups grated monterey jack or medium cheddar cheese
2 cans corn, drained
Add drained potatoes and simmer to allow cheese to fully melt
Add salt and pepper to taste!
Thank you Momma for sharing your culinary expertise with us once again!:)
image by Kar


Audrey Crisp said...

My fam always made a soup like this each Halloween night for dinner. YUMMY!

Emily said...

I love recipes from mom. They're so not into measurements, ha. This looks so great!

Haley and Lance (but probably just Haley) said...

Mmm, I just want to eat soup all winter long! Including this one!

eunice asay said...

Emily, You are sooo "right on" with the whole Mom's way of cooking. I do tend to cook by feel and taste. One thing about soups is that it's hard to go wrong. You just make adjustments as you go and voile you have an incredible meal for your family. The addition of cooked and crumbled bacon to this soup adds another layer of flavor worth trying.