Laure Oien can be found blogging regularly at A Square of Chocolate, where she shares delicious recipes, and writes to bring humor and inspiration to life. Be sure to stop by and say hi.
It’s soup season! This Potato Corn Chowder is a tasty, hearty and easy to prepare soup you can add to your weekly meal planning, or as a side to your Thanksgiving dinner menu.
The Best Potato Corn Chowder
Makes six 1-cup servings
2 medium unpeeled potatoes
1 cup cubed cooked ham
1/2 cup diced red bell pepper
1/2 cup diced celery (I didn’t have celery, so left it out)
1 teaspoon butter or margarine
2 tablespoons all-purpose flour
1 can (14-14 1/2 ounces) chicken broth
1 can (12 ounces) fat-free evaporated milk
1 can (15 ounces) creamed corn
Salt and ground black pepper to taste
Cooked crumbled bacon (optional)
1. Cut potatoes and ham into 1/2-inch cubes; set aside. Dice bell pepper and chop celery. Heat butter in a Dutch Oven or 3 Qt saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking until blended.
2. Add potatoes; bring to a boil. Reduce heat; cook, uncovered, 10 minutes or until potatoes are tender. Stir in ham; heat through. Remove from heat; season with salt and black pepper. Ladle soup into bowls top with crumbled bacon, if desired.
Recipe inspired by: Pampered Chef
Another option for serving is to have it as a side with your after Thanksgiving turkey sandwiches. The creaminess along with the chunks of potato and corn are extremely flavorful together and satisfying.