I had a boring cooking week, as I mentioned before. Then we ordered a pizza on Friday night and I was out to a friend’s last night. Tonight I needed to use up some of the leftover London Broil I fixed Thursday night. In fact, I should probably freeze the rest of it as it’s getting near the end of my comfort zone in terms of food safety. I made this corn and potato chowder while I figured out what to do with the beef.
I ended up just slicing up some of the beef and heated it up with some honey barbecue sauce from a jar. I served it up on some French rolls and it was great.
My youngest had requested potato soup the other night so I set out to make some. My favorite potato soup requires starting with baked potatoes, and is roughly like this. I will periodically buy a 10 pound bag of potatoes and bake most of them up, making twice baked potatoes with about half of them and potato soup with the rest. I find it freezes well and we all like it. But tonight I didn’t want to bake potatoes and I’ve been on a kick to use up some pantry items, like some canned creamed corn I had around.
Corn and Potato Chowder
Ingredients
- 1/2 cup water
- 2 Russet potatoes peeled and diced
- 1/2 tsp salt
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 15 oz cans of creamed corn
- 1.5 cups of milk
- 1/2 cup grated Cheddar
Instructions
- Bring the water to a simmer and add the potato, salt, carrots, and celery.
- Cover and simmer for 10 minutes.
- Add the creamed corn and simmer another 10 minutes.
- Add the milk and cheese and heat through.
This was really quite good. Simple but good. I think were I to do it again I might add some diced red pepper, to add a bit of color and a little burst of flavor.
Thanks for your corn chowder recipe – tried it out but added onion, and some chilli powder – even more flavour!
Sue C. Broome Western Australia