Yep! It’s an award winner! We had a soup cookoff a few year ago at work and this soup won! I don’t cook much, so this is quite an achievement–even if there were only 8 entries and 25 votees. Details details details…
I modified this from a recipe that my mother-in-law makes (she is quite a master in the kitchen). Really, all I did was add a more potatoes and some corn to it. She should really get the credit. Her title for the recipe is Creamy Potato Bisque.
My insides get warm just thinking about it…
Here are the details:
Potato Corn Chowder
5 pounds of peeled and diced potatoes (I know it seems like a ton, but you could really use even more than this! They cook down quite a bit.)
1 onion chopped finely
4 cups chicken broth
1/4 cup fresh parsley (or a Tbsp dry)
1/4 cup butter
2 cans of corn
1 tsp salt
1 tsp black pepper
4 cups of milk (I used skim or lactose free for which you may need to add a little corn starch to thicken it.)
Shredded Sharp Cheddar Cheese for topping
Melt butter in large pot. Add onion and cook until onion is limp. Add parsley, salt, pepper, potatoes, corn and chicken broth. Bring to boil. Cover pot and cook until potatoes are tender. Add milk and bring to a boil. If necessary, add corn starch to thicken. Top with shredded cheddar to serve.
Hope you like it as much as I do!