A perfect way to use up bountiful fresh corn, this Potato Corn Chowder is the perfect end of summer soup. Or freeze extra grilled corn for a delicious soup all winter long.
Course Soup
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6servings
Calories 344kcal
Author Deborah Harroun
Ingredients
3ears of corn
1tablespoonolive oil
1cupchopped onion
4cupschicken broth
1 1/2lbsrusset potatoespeeled and diced into 1/2 inch cubes
Salt and pepper
1cupmilkdivided
1teaspoongarlic powder
Dash of Worcestershire sauce
1/3cupall-purpose flour
1/2cupshredded pepper jack cheese
Chopped chivesfor serving
Instructions
Heat a grill to medium heat.
Shuck and clean the corn and grill until it is lightly charred, about 15 minutes. Allow the corn the cool, then cut the kernels from the corn.
Heat the olive oil in a Dutch oven or large pot. Add the onions and cook until translucent, about 5 minutes. Stir in the chicken broth, then the potatoes. Season with salt and pepper, then cover and cook until the potatoes are tender, about 15 minutes.
Stir in 1/2 cup of the milk and the corn. Season with the garlic powder and the Worcestershire sauce.
In a small bowl, whisk together the remaining 1/2 cup milk and the flour. Pour into the soup. Add the cheese and stir until thickened.
Serve topped with chopped chives.
Notes
*you can also use cream instead of evaporated milk.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.