Creamy Corn and Potato Chowder
This satisfying chowder can be enjoyed in any season. You can add a cup of cooked and diced or shredded chicken or a can of baby clams if you prefer, but we like it best just like this. Scramble recipe tester Debbie Firestone said, “My whole family gave it a huge rave review, and my daughter who is 17 even had it for breakfast the next morning!”
Ingredients
- 2 Tbsp. butter or margarine
- 1 yellow onion finely chopped
- 4 - 6 stalks celery thinly sliced 1 total cup (halve the stalks lengthwise first if they are very wide)
- 1/2 red or orange bell pepper finely chopped
- 1/2 tsp. dried thyme
- 1 bay leaf
- 3 Tbsp. flour (use wheat/gluten-free, if needed)
- 3 cups reduced-sodium chicken or vegetable broth (or use any variety)
- 1 small russet potato peeled and cut into 1/2-inch pieces
- 2 cups corn kernels frozen or fresh
- 1/2 cup milk (use any kind you have)
- 1/4 tsp. salt
- 1/4 - 1/2 tsp. black pepper
Instructions
- In a medium saucepan, melt the butter or margarine over medium heat. Add the onions, celery, bell peppers, thyme, and bay leaf and sauté until the vegetables are slightly softened, about 5 minutes.
- Add the flour and stir continuously until it is absorbed.
- Add the broth and bring it to a boil, stirring occasionally.
- Add the potatoes and corn, return it to a boil, reduce the heat, and simmer the soup, uncovered, stirring occasionally, for about 15 minutes or until the potatoes are fork tender.
- Stir in the milk, salt, and pepper, heat it through for about 1 minute, and remove the bay leaf. Serve the soup immediately or refrigerate it for up to 3 days.
Slow Cooker Directions:
- Whisk the flour and milk in the slow cooker until smooth. Add the remaining ingredients and cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Chop the onion and the bell pepper, slice the celery, peel and cut the potato and store submerged in water to prevent browning, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Serve the soup with hot pepper sauce, such as Tabasco (we like lots!).
Tip: Feeling under the weather? Based on research done at the University of Nebraska Medical Center, homemade (and even some canned) soups can slow down the movement of inflammatory cells. Many cold and flu symptoms are actually caused by the inflammation rather than the virus. So while soups can't cure your bug, they may help to improve symptoms.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 8g, 12%; Saturated Fat: 2g, 10%; Cholesterol: 5mg, 2%; Sodium: 400mg, 17%; Total Carbohydrate: 38g, 13%; Dietary Fiber: 4g, 16%; Sugar: 10g; Protein: 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!
Elizabeth
Wednesday 22nd of November 2023
4-6 cups sliced celery? What does 1 total mean for that ingredient?
Jessica Braider
Thursday 23rd of November 2023
Hi Elizabeth, apologies for that typo! It should be 4-6 stalks of celery, sliced, 1 cup total. I have fixed it in the recipe. Thank you for drawing this to my attention!