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Soup is such a comforting dish, especially on a cold winter night.  A couple of weeks ago we had some very cold temperatures here in Vegas.  Yes, believe it or not, it gets cold here.  We’ve seen temperatures hover in the 40’s throughout the day with some pretty nasty winds making it feel even colder and nighttime temperatures have been falling into the lower 30’s.  A couple of weeks ago it was just cold and hot soup just sounded good!

I was searching for some hearty soup recipes, but of course wanted something a little bit different.  My kids and my husband love corn and I found some corn chowder recipes in my search.  After looking around online, I found a variety of recipes and ended up using some ideas from a few different recipes to create my own.  It’s a creamy, thick, and hearty soup that definitely warms you from the inside out!

Potato Corn Chowder

4 carrots, peeled and diced
4 potatoes, peeled and diced
1 large onion, diced
1 can creamed corn
1 can whole kernel corn, half of the liquid reserved
3 cups chicken stock
1/4 cup white wine
1/2 tsp. celery seed
1 bay leaf
1/2 tsp. paprika
Dash tabasco
Salt, Pepper, Onion Powder, Garlic Powder
Olive Oil as needed

1.)  Heat olive oil (about 1 Tbsp.) in a large pot and saute onion until translucent.
2.)  Cook carrots and 1 potato in a separate pot.
3.)  Add 3 of the 4 potatoes to the onions.  Add chicken stock, white wine, and seasonings.
4.)  Bring to a boil and simmer about 20-30 minutes until potatoes are fork tender.  Remove bay leaf.
5.)  Using a stick blender (or scoop mixture into regular blender) and puree the mixture.
6.)  Return the pureed mixture to the pot.  Add the cooked carrots and potato to the mixture.
7.)  Add the can of creamed corn and the can of whole kernal corn with half of the liquid.
8.)  Stir well and heat corn through.
9.)  Serve hot with shredded cheese on top.