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.
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!