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Corn and Potato Chowder
Melissa Hart

Corn and Potato Chowder

Corn gives this potato chowder sweetness and color, while a small flour-and-butter paste thickens the broth at the end. Milk does not need six hours in a crockpot. Add it after the potatoes are tender and the soup stays smooth instead of forming a cooked-on ring.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 4 cups frozen corn
  • 1 1/2 cups diced yellow onion
  • 1 cup diced celery
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter softened
  • 1/4 cup all-purpose flour
  • 3 cups whole milk

Method
 

  1. Place the potatoes, corn, onion, celery, broth, thyme, salt and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 5 1/2 to 6 hours until the potatoes crush easily against the side.
  3. Mash 2 cups of potatoes and corn in the crock, leaving most pieces intact.
  4. Mix the butter and flour into a smooth paste, whisk it into the milk, and stir the mixture into the soup.
  5. Cook uncovered on high for 30 minutes until the chowder is steaming and lightly coats a spoon.