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Comfort food, warm and filling. This soup is all that. I copied the recipe out of a Frugal Gourmet cookbook many years ago. I’ve made a few changes to the original.
Ingredients
- 2 qts. chicken stock
- 1 medium yellow onion, diced
- 4 Tbs. butter
- 4 Tbs. flour
- 4 cups unpeeled, diced potatoes
- 1 bay leaf
- 2 cups half & half
- 1 bag frozen corn
- 1 can cream corn
- salt and pepper
Instructions
- Heat the chicken stock in a large stock pot.
- Saute the onion in butter. Stir in the flour to form a roux and cook it for just a minute.
- Add the roux to the broth along with the potatoes and bay leaf.
- Cook until the potatoes are fork tender.
- Remove the leaf and add the half &half and the corn.
- Simmer until hot and season with salt and pepper.
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Oh, yummy yum! That sounds good.
Why am I suddenly craving soup?
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Thanks for stopping by my Kansas blog today
I love corn chowder. So simple, delicious and comforting.
I made a minor adjustment–rather than the half & half, I used one can of Campbell’s Cheddar Cheese Soup! Turned out great!
Arminta, that sounds like a good change! Yum!
Could you use milk instead of half and half. Trying to use what we have on hand
Christy, yes you can use milk. It won’t be as rich, but it will be good.