Potato Corn Chowder
I first started to “really” cook when I was in college, thanks to the lack of a meal plan and a dorm room that included a full kitchen. Most of my dishes were the results of experiments, tossing various ingredients in to a pot to see if the results were edible. Then I started getting serious, picking up recipe books in the clearance department of Barnes and Noble and using those as the basis for continued experiments. One such clearance book was all about using canned vegetables – and for a fair amount of time I was convinced that the potato chowder in that book was the be all, end all potato corn chowder recipe. Then I left college, went up north, and realized what potato chowder really was. Which is why this is the perfect recipe for /r/52weeksofcooking “screw ups revisited” challenge. Once I had real chowder, I cut the cord on the recipe which required, no joke, 7 different cans. It wasn’t horrible by any stretch, but it wasn’t good and the sodium level was insane. My first attempts to improve this dish involved me switching out some of the cans for fresh ingredients, replacing more and more as my skill level increased. As a bonus, the recipe wound up being dairy free as well as gluten free.
1 tbsp olive oil
3 cloves garlic, minced
1/2 vidalia onion, chopped
1/2 tbsp fresh thyme, chopped
1/4 tsp smoked paprika
4 butter potatoes, partially skinned and quartered (about 2.5 lbs)
4 cups vegetable stock (plus extra just in case)
1 cup corn off the cob
2 tbsp plain Greek Yogurt (I used So Delicious Coconut milk plain)
- Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 10 minutes before adding the spices. Cook for an additional minute, stirring constantly.
- Add the potatoes and cook for 5 minutes, allowing the potatoes to slight brown. Then pour in the stock and bring mixture to a boil. Cover, then turn heat to low and allow to simmer for 30 minutes.
- Use an immersion blender to puree the mixture, adding more stock as needed.
- Add in the corn, then stir in the yogurt. Cook for a final 5 minutes, then season to taste with salt and pepper as needed.
I’m sure this recipe will continue to evolve, but thrilled to say that my potato corn chowder is no longer a canned screw up. This recipe can also be easily adapted for the slow cooker, just cook the onion and garlic in advance then toss everything in on low for 7 hours. This chowder can also easily transition to a sweet potato corn chowder by swapping out the potatoes – for a real treat add some curry powder for a samosa like taste!