Potato Corn Chowder
My family goes skiing almost every Thursday during the season, and we’ve been doing it for years. We have even named a particular row of tables “crock pot row” because the moms always bring pots of soups! This recipe is for my potato corn chowder, which is not only hot and filling, but also uses up leftover mashed/instant potatoes as a base!
1 Yellow Onion – diced
2 Stalks Celery – diced
5 Baby Carrots – thinly sliced
2 Tablespoons Butter
1 Bag Instant Potatoes
1 can sweet corn – drained
2 cans Potatoes – diced
4 cups Water
2 cups Half and Half or Heavy Cream
2 cups Shredded Cheddar (Optional)
4-6 shakes of Hot Sauce (Optional)
Salt and Pepper to taste
1. Place onion, celery, carrots and butter in a large skillet and cook over medium heat until vegetables start to get tender.
2. In a large stock pot, bring water to a boil.
3. Reduce heat to low and stir in Instant Potatoes, corn, canned potatoes and cooked vegetables.
4. Stir in Half and Half just before serving (do not boil once milk has been added to soup)
5. Salt and Pepper to taste
6. Add in any of the optional items
1. Leftover mashed potatoes work great as the base for this soup
2. Fresh potatoes can be used instead of canned, just plan on cooking them with the vegetables
3. For more protein, toss in leftover or canned meat, such as chicken, pork or beef, depending on your taste preference