Potato Corn Chowder
Author: 
Recipe type: Dinner
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 2 people
 
Creamy potato corn chowder with rustic dinner rolls
Ingredients
  • 1 small diced medium potato (peeled or unpeeled)
  • 1 finely chopped white/yellow/regular onion
  • 2 Tbsp butter
  • 3 Tbsp all purpose flour/maida
  • 1½ Cups Milk
  • ½ Tsp salt or to taste
  • 1 Tsp freshly ground black pepper
  • A pinch of powdered nutmeg (optional)
  • ½ Cup sweet corn kernels boiled in hot water for a minute
  • ½ Cup grated cheddar cheese
Method
  1. In a saucepan, heat butter, add onions and fry till translucent on low heat
  2. Add all purpose flour and saute till raw smell disappears
  3. Add warm milk and stir so that no lumps are formed
  4. Add chopped potatoes, stir
  5. Add salt and mix well
  6. Add ground black pepper and nutmeg powder
  7. Cover and cook till potatoes are cooked
  8. Add corn kernels, mix well
  9. Finish with cheese at last and mix well till melted. Turn off heat
  10. Serve hot with rustic dinner rolls or bread toast. Sprinkle black pepper and some cheese on top before serving
Notes
Use white pepper if you like, I love the flavour of freshly ground black pepper

Peel the potatoes if you want, unpeeled potatoes retain a nice bite to the potatoes and the peels have good nutrients, leave them unpeeled where possible

Use processed cheese if you do not have cheddar cheese

Add some finely chopped celery with onions if you want

Use fresh or frozen corn kernels. If using frozen, add them directly , boiling not needed
Recipe by Food Of Interest at https://foodofinterest.com/potato-corn-chowder/