All of my life, I’ve loved soup. When I say “I love soup,” I mean I would happily eat soup twice a day, every day, for the rest of my life if the weather permitted. I’ve loved my mom’s chicken noodle soup (although I humbly say my CNS is now better than hers 😉 ), her split-pea soup, her beefy noodle soup. I could do without her beef-barley soup, but that was mostly due to her preference for undercooked barley. I called it “tooth soup,” because the texture of the barley reminded me of chewing teeth. Please don’t ask why I came up with that analogy. To the best of my knowledge, I’ve never actually chewed on teeth. What can I say? I was 11 when I came up with that description. 😉
So fast forward to me as an adult, married, and loving the smell of a pot of soup on the stove, simmering away. The way the flavours of the independent components blend together? Bliss. Except for one tiny thing: my husband doesn’t like soup. He doesn’t hate it, but he also doesn’t share my passion for the gloriously delicious stuff. So most of the time, I’d make a big, beautiful pot of soup, he’d have one or two bowls, and the rest would be mine. Which was really okay with me. I’ve made all sorts of soups: chicken noodle, spicy ham & bean, beefy vegetable (sometimes featuring venison), cheesy hamburger soup, a knock-off of Panera’s cheddar broccoli soup (which will be next week’s recipe here), and most recently, cheesy potato corn chowder. With the cheesy potato corn chowder, however, I heard these words: “SADNESS! There’s a scant cup of soup left! Not enough for lunch tomorrow!”
WHAT?! Who are you and what have you done with my husband?!
This recipe was a huge hit with my crew. The original recipe credit goes to Julie over at OakParkHatesVeggies, tweaked (of course) by yours truly.
Cheesy Potato Corn Chowder
6 decent-sized organic potatoes (I used red potatoes), washed & chunked
4+ c. chicken stock
1 t. (+/-) granulated garlic
1 t. (+/-) granulated onion
1/2 t. cumin
2 c. freeze dried corn (or use fresh or frozen – about 3 c. of those types)
cook the potatoes and corn until soft; I used my pressure cooker on high for 25 min and then left it on “warm” for several hours). Gently break up the potatoes with a potato masher. You’re not looking for mashed potatoes, but something bite-sized for a spoon.
3 T. butter
3 T. flour
2 c. milk or half-and-half
salt & pepper to taste
2 c. shredded cheese
Make a roux with the butter and flour, and allow it to cook for about 5 minutes. Then add in milk or half-and-half and whisk until thoroughly combined. Add to pot of potatoes, corn, and chicken broth. Mix well, heat completely through. Season, add in cheese and stir until melted. Serve it up before you start sampling from the pot. Seriously. *burp*