Corn-Potato chowder, mildly sweet and creamy soup that is apt as a light lunch or dinner with a salad or garlic/herb Flavor bread

We had this for the first time in Atlanta bread in Atlanta airport and immediately thought I should try this at home sometime. The ingredients in it looked simple.. Potato, Corn and butter flavor. I have a cream of mushroom soup that I will post sometime soon and the soup base tasted same except one had a strong corn flavor and other sautéed mushroom. When I searched online, I learned this is made with fish/chicken stock and clams (seafood). There were many corn-potato chowder recipe online but 1 and 1/2 cup of cheddar cheese for 4 servings of soup was not a type of soup we prefer so all I had to do was concoct a soup with the one I had in mind.

So here is what I did and it turned into a great soup!

The recipe for homemade Sweet corn cream style is Click here! If you using store-bought/canned cream style, purée to a fine paste.

Ingredients you will need:

1 tbsp butter
1/4 cup finely chopped white/yellow onion
1 tbsp corn flour
1 medium potato: washed, peeled and cubed
1 cup vegetable broth
1/2 cup  Sweet corn cream style
1/3 cup corn kernels – fresh/frozen
1/2 cup half & half (equal quantity of milk and cream)
Salt and Pepper – to taste
Chopped Parsley & Green onions – For Garnishing

Preparation:

In a large saucepan over medium high heat, melt butter and sauté onion till tender.

Mix in flour, coating the onion and continue sautéing till the raw flavor of the flour is gone. Be careful not to burn the flour.

Add Potato, vegetable broth and salt. Whisk constantly until flour is dissolved and mixed well. Reduce heat and simmer 20 minutes until potato chunks are tender but not mushy.

Slightly mash potatoes in soup. Stir in corn. Cook another 5 minutes.

Add half and half, Stir well and continue on low flame for 2 or 3 minutes. Season with pepper and check for salt.

Garnish with finely chopped parsley and green onions and serve hot.

Happy cooking