Potato corn chowder
- A little oil for the pan
- 1 onion, chopped (you can sub onion flakes or onion powder, like a tablespoon or more)
- 4-5 small potatoes or 2-3 big ones, chopped into cubes. I leave the skin on but you can peel them if you like
- 1 can corn or 1 cup frozen corn
- 3-4 cups water or milk or stock or combination of those to make 3-4 cups
- Salt & pepper
Seasoning you could add:
- 1-2 teaspoons dried herbs (I like thyme and rosemary)
- 1 teaspoon garlic powder
- ½ tsp paprika
- A bay leaf
- You could also add cooked bacon or ham if you eat pork
In a soup pot, over medium heat, heat up oil and add onions. Stir occasionally until softened (about 5 minutes)
Add chopped potatoes, corn, liquid, and any seasonings, except salt and pepper (you’ll add that to the soup at the end)
Let boil gently for about 30 minutes, until the potatoes are nice and soft, then here you can do what you’d like. I like to roughly mash the potatoes so some of them are broken down but the soup is a little chunky still, but you can leave it all chunky, or make it super smooshy.
If it’s a little too thick, add a bit of extra liquid.
Season with salt and pepper to taste.