Ingredients:

1 medium onion chopped
2 stalks celery chopped
3 cups chicken stock
4-5 cups milk ( I used skim for lower fat content)
1 can (15oz) drained whole corn
1 can cream style corn
3-4 medium to large size potatoes
1 tsp dried thyme
2-3 Tbs all purpose flour
red chili flakes to taste
1-2 tsp grated fresh garlic
salt and black pepper to taste
chicken bullion (optional)
3-4 slices sliced american cheese
Directions:





Finally add potatoes and chicken broth. If more chicken flavor is desired add a chicken bullion cube. Simmer for 20 minutes.
Note: you can use red potatoes and leave the skin on).


When the potatoes are tender, add the milk, whole corn and creamed corn. Cook for another 10 minutes. Taste for seasoning. Adjust as needed. Finally add 3-4 slices of American cheese. This cheese melts smooth and adds a nice creaminess to the dish. Serve hot. Enjoy.
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Yummy! It is finally a little cold here (60 degrees brrrr!) I would like a big bowl of this soup!
ReplyDeleteIt's pretty much a given that if it's cold and rainy up there, it is down here too. It looks like I'll be pulling out my soup pot too (and this soup will be in it!).
ReplyDeleteDefinitely time to get out the soup recipes! The windchill this morning was -25! I think I'll be living on soup the next couple of days just to help me stay warm! :)
ReplyDeleteThe thermometer read -5 this morning. I don't even want to know what the windchill is! That is ridiculous but comes along with living in Michigan. This chowder would be so welcome now.
ReplyDeleteIt is snowing as we speak and I KNOW this chowder would be the best remedy for all its chills and blustery winds! This looks ahmazing Ramona, I wish I could take a bowlful right now! :)
ReplyDeleteDefinitely will be making this chowder! Love, love, love it! What to just pick up that spoon and start eating!
ReplyDeleteHearty soup for a cold day. Sounds good.
ReplyDelete