Phew, that title is a mouthful, figuratively and literally! I have to admit, I prefer my soups thick, so chowder is right up my alley! This one is pretty simple, even though it is made with 2 pots. The outcome is creamy, savory, hearty, and oh-so-good, just like those gourmet soups you pay an arm and a leg for! The nice thing about this recipe is that you can tailor it to you liking by choosing the meat and veggies that go into it, as well as the thickness! This would be AWESOME served in a sourdough bread bowl!!!
The original recipe HERE calls for carrots and broccoli, but I prefer to omit both and add corn in instead. Also, if you prefer a thinner soup you can omit step #3 (mashing the potatoes) . We all love this so much that I always make a double batch, and even then it doesn’t last more then 2 days. Here is my adaptation:
Creamy Potato, Cheddar & Corn Chowder with Bacon, Ham, or Chicken (serves 6-8) :
- 2 cups of water
- 2 large russet potatoes or 3-4 red potatoes, diced
- 1/4 cup diced onions
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 cup butter
- 1/2 cup flour
- 1 1/2 cups milk
- 1 1/2 cups sharp cheddar cheese-grated
- 1 can of corn, drained
- 1 cup diced ham, chicken, or 3-4 slices of cooked and crumbled bacon
- In a large soup pot, combine the first 6 ingredients. Cover the pot and bring it to a boil, then turn down the heat to low and gently simmer for 8-10 minutes, or until the potatoes are just tender.
- Meanwhile in sauce pot, melt the butter over medium heat and then add in the flour and stir. This is your “roux”, your thickener, let the butter and flour mixture cook for about a minute and then slowly add in the milk. Stir, stir, stir while you add in the milk, this will help keep the sauce smooth. Once all of the milk is added in, continue to stir frequently until the sauce is nice and thick, this should take 5-7 minutes. Turn off the heat, add in the cheese and continue to stir until the cheese in melted.
- By this time the potatoes should be tender. Ladle out roughly 1/2 of the diced potatoes along with a ladle of soup water into a large bowl. Mash the potatoes and then add it all back into the soup pot. This helps to thicken the soup, skip this step if you want a thinner consistency.
- Add in the corn, chicken or ham (if you are doing BACON I just sprinkle some on top of each bowl before serving), and all of the milk/cheese sauce. Give it a good stir, allow everything to heat back up and then serve.