I make this recipe often; I really do. Corn and potato chowder, which has been loaded with cheese, is one of my favourite go-to soup recipes. I love that it comes together quite easily, and I love that I can make a large batch of it and freeze or refrigerate it. Freezing cooked potato is a big no-no, but if you puree it first, it works very well as a reheat option. As a food blogger, I don’t get to make the same dish twice very often. I’m constantly on the prowl for new foods to try and to add to my blog, but whenever the craving for this soup passes my way, I need to stop what I’m doing and make it.
Luckily, John.e is a big fan of this soup too. That’s why the ingredient list looks quite overwhelming. They are regular, every day ingredients, but in large amounts. This recipe will yield about 6 quarts of soup, so tone it down a bit if you really don’t need that much.
I’m a big fan of pureed soups. Even chowder. This might actually go against every chowder recipe out there, but I’m a rebel like that. And because I’m so contrary, I’ve decided to leave the corn out of the mix, so to speak, and leave it whole. It adds texture. And, I quite enjoy the little ‘pop’ you get from biting into a corn kernel.
History tells us that chowder was introduced to North America by English and French immigrants 250 years ago. Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular types of chowder are clam and potato chowder, seafood chowder, crayfish chowder, and, of course, New England-style clam chowder, to name a few. Chowder is most certainly a comfort food, especially during the winter months. Here’s my version of wintery comfort:
- 8 cups vegetable stock
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 4 pounds white potatoes, peeled and diced
- 2 cups heavy cream
- 4 cups grated white cheddar cheese
- 2 cups frozen corn kernels
- ¼ cup chopped fresh parsley
- In a large, heavy bottomed stock pot, melt the olive oil and butter over medium heat. Add the onions and sauté, stirring frequently for 5 minutes.
- Add the salt, pepper, garlic powder, vegetable stock, and potatoes. Stir, cover, and cook the potatoes until fork tender - about 25 minutes.
- Remove the pot from the burner and place in a kitchen sink. The low pot will give you more control over the consistency of the pureed potatoes.
- Use a hand-held immersion blender to puree the potatoes until a very fine consistency has been achieved. Return the pot to the burner.
- Add the cream, cheese, and corn and lower the heat to a simmer and stir well. Simmer for 20 minutes, stirring often.
- Stir in the chopped parsley and turn off the heat. Allow chowder to sit on the burner for 3-5 minutes before serving.