Creamy Potato and Corn Chowder
Dive into comfort with 'Creamy Potato and Corn Chowder.' It's perfect for those chilly evenings when you crave something hearty yet easy to make.
Ingredients
- 2 tablespoons butter or olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic minced
- 32 oz chicken broth
- 4 cups peeled and diced potatoes
- 2 cups whole kernel corn fresh, frozen, or canned
- 1 cup diced ham or 1/4 cup cooked, diced bacon
- 4 oz can diced green chile
- 2 cups whole milk
- 2.5 oz package of country gravy mix
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- Optional: Cheese, green onions, or bacon bits for garnish.
Instructions
- In a large pot or dutch oven over medium heat, sauté onions and celery in butter or olive oil until tender.
- Pour in the chicken broth and bring to a boil.
- Add the potatoes. Simmer over low heat until the potatoes are tender, stirring occasionally. If you like a smoother texture, blend with an immersion blender.
- Stir in the corn, ham or bacon, and green chiles. Return to a boil.
- Using a whisk, mix the gravy mix into the milk until there are no lumps.
- Pour the milk mixture into the boiling potato mixture. Cook and stir until mixture begins to thicken slightly.
- Add cheese. Cook and stir over low heat until cheese is melted.
- Season to taste with salt and pepper.
- Serve hot, garnished with cheese or green onions if desired.