Potato Corn Chowder

By The Gourmet Farm Girl

Step One

8-9 medium sized peeled Russet potatoes, Yukon Gold or White potatoes
1 Qt. of water
4 Chicken Bouillon cubes
3 cans chicken stock
2-3 stalks of chopped celery and a few light green celery leaves (chopped)
1 small chopped onion
½ t. salt (or more to taste)
Pinch of white pepper
3 bay leaves

Simmer all the above till the potatoes are tender, start smashing a few of the potatoes against the side of the pan as they simmer.

This will help to thicken the broth

About 30-40 minutes

Step Two

When all is tender & soft, remove the bay leaves and add:

1 can of creamed corn
1 can of kernel corn
Or 2 cans of kernel corn
(The best corn to use is some fresh sweet corn picked from the corn patch or from your local farmers market__3-4 ears would work depending on their size)
4 T. Butter

Simmer 10—12 min’s longer

Step Three

Add 1 pt. of half and half
½ t. ground black pepper
4 T. of cornstarch dissolved in cold water (mix it well before pouring into soup)
Reduce heat and simmer till thick
5-8 minutes longer

Serve immediately topped off with; shredded cheddar cheese, fried bacon bits & chopped green onions and some cracked pepper.

Serves 6-8

Alterations:

Add left over mashed potatoes to thicken soup in step three

Add chunks of cooked smoked ham in step two

Add some leeks in step one

Serve with fresh baked bread and a garden salad.

ENJOY!

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