It’s fall and we all know what that means! It’s soup time and the perfect time to make this Creamy Corn and Potato Chowder. You can make this recipe from fresh, pantry ingredients or from food storage ingredients. No matter how you make it, this soup will be a family favorite this time of year. This soup is creamy, filled with delicious vegetables with plenty of garlic, onion and fresh herb flavor. Top this soup with bacon crumbles, a dollop of sour cream or just enjoy with a little extra cheese. No matter how you serve it, this soup is scrumptious in every way.
Ingredients
- 1 white or yellow onion diced
- 1 cup celery diced
- 3 cups diced peeled russet potatoes
- 4 Tbs. butter
- 2 cups corn frozen, freezer dried or canned, drained
- 3 garlic cloves minced
- 1/2 tsp. paprika
- 1 tsp. thyme
- Dash cayenne pepper
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbs. chicken bouillon
- 1 Tbs. cornstarch
- 2 cups water
- 4 cups heavy cream or half & half
- 1 cup parmesan cheese shredded
- 1 cup cheddar cheese shredded
- 2 Tbs. parsley chopped (garnish)
- Crumbled bacon optional
Instructions
- Dice the onion, celery and potatoes into small pieces. In a large soup pot, heat the butter to medium-high heat. Add the onions, celery and potatoes and saute until tender. Add some of the 2 cups of water as needed so the vegetables don't burn or stick to the bottom of the pan. Once the vegetables are tender (takes about 10 minutes of simmering), add the corn, garlic cloves, bouillon, spices and cornstarch. Mix until the cornstarch becomes smooth and everything is combined.
- Add the remaining water, cream and cheese. Let soup simmer on low heat until it thickens and the flavors meld.
- Serve soup with extra cheese, crumbled bacon and fresh parsley for garnish.
Many of the ingredients from this soup can be made with food storage ingredients and freeze dried food. It’s a wonderful soup to make from the items you have stored in your home. You can use powdered milk (that’s on sale for 50% off) as the milk base, freeze dried or canned corn, freeze dried onions, celery and potatoes. Lots of delicious adaptations you can make from long term storage! Shop HERE for my favorite food storage products from THRIVE LIFE.
Ingredients
- 1 cup Thrive Life Freeze Dried Onions Sliced
- 1 cup Thrive Life Celery
- 3 cups Thrive Life Potato Dices
- 4 Tbs. olive oil
- 2 cups Thrive Life Corn
- 3 garlic cloves minced
- 1/2 tsp. paprika
- 1 tsp. thyme
- Dash cayenne pepper
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbs. chicken bouillon
- 1 Tbs. cornstarch
- 2 cups water
- 4 cups heavy cream or half & half or 4 cups water and 2 cups Thrive Life Powdered Milk
- 1 cup Thrive Life Parmesan Cheese
- 1 cup Thrive Life Cheddar Cheese shredded
- 2 Tbs. dried parsley chopped garnish
Instructions
- In a bowl, add the freeze dried onions and celery and add a 1/4 cup of water and let them sit for 5 minutes. In another bowl, add the freeze dried potatoes and 2 cups of water. Let the potatoes rest for 5-10 minutes or until they begin to soften.
- In a large soup pot, heat the olive oil to medium-high heat. Add the onions, celery and potatoes and saute until tender. Add some of the 2 cups of water (that was used for the rehydration of the potatoes) as needed so the vegetables don't burn or stick to the bottom of the pan. Once the vegetables are tender (takes about 10 minutes of simmering), add the corn, garlic cloves, bouillon, spices and cornstarch. Mix until the cornstarch becomes smooth and everything is combined.
- Add the remaining water, powdered milk and cheeses. Let soup simmer on low heat until it thickens and the flavors meld.
- Serve soup with extra cheese and parsley for garnish.
