A bowlful of creamy potato corn chowder after a long day, perfect! Chowder is a type of soup made using vegetables or seafood in a cream based sauce. It has it origins in England. The sauce is creamy and smooth generally thickened with a roux. Corn chowder is one of the most comforting foods, sweet corn kernels popping inside the mouth with thick cream based soup and potato chunks in the background, it is a super combination. Season with lots of black pepper for a lot of flavour. Enjoy this on a rainy night or a dull winter evening with some dinner rolls or bread toast. I served it with homemade wholewheat rustic dinner rolls.
Potato Corn Chowder
Prep time
Cook time
Total time
Creamy potato corn chowder with rustic dinner rolls
Author: Vindhya Desai
Recipe type: Dinner
Cuisine: English
Serves: 2 people
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
- In a saucepan, heat butter, add onions and fry till translucent on low heat
- Add all purpose flour and saute till raw smell disappears
- Add warm milk and stir so that no lumps are formed
- Add chopped potatoes, stir
- Add salt and mix well
- Add ground black pepper and nutmeg powder
- Cover and cook till potatoes are cooked
- Add corn kernels, mix well
- Finish with cheese at last and mix well till melted. Turn off heat
- 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
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
Stepwise:
In a saucepan, heat butter, add onions and fry till translucent on low heat
Add all purpose flour and saute till raw smell disappears
Add warm milk and stir so that no lumps are formed
Add chopped potatoes, stir
Add salt and mix well
Add ground black pepper and nutmeg powder
Cover and cook till potatoes are cooked
Add corn kernels, mix well
Finish with cheese at last and mix well till melted. Turn off heat
Serve hot with rustic dinner rolls or bread toast. Sprinkle black pepper and some cheese on top before serving
