Description
This simple potato chowder needs no seafood or shellfish to justify its existence. It’s hearty and satisfying thanks to the salty, smoky bacon flavor.
Ingredients
Scale
- 4 russet potatoes, diced
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 stick of butter
- 1/4 c AP flour
- 3–4 c whole milk
- 1 c chicken stock
- 1 can of whole kernel corn, drained
- 1/4 tsp cumin
- 1/4 tsp cayenne (optional)
- salt and pepper to taste
Instructions
-
In a large soup pot over medium-high heat, cook onion and bell pepper in butter until translucent.
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Add in flour and stir, then add milk and stock.
- Cook on low for 20 minutes; stirring occasionally.
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Add potatoes and cook for 15-20 minutes. Add in corn with seasonings and cook until corn is heated through.
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Serve with toppings of your choice.
Notes
Optional: if you prefer it thicker, use a cornstarch slurry with cornstarch and milk until it thickens.
- Prep Time: 25
- Cook Time: 45
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: bowl
- Calories: 247
- Sugar: 8.4 g
- Sodium: 386.3 mg
- Fat: 12.3 g
- Carbohydrates: 28.6 g
- Protein: 7 g
- Cholesterol: 33.1 mg
Keywords: potato soup, potato chowder, chowder, fall recipes