Big-Batch Corn and Potato Chowder
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 36
- Saturated Fat
- 20
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 10
- Cholesterol
- 105
- Sodium
- 930
- Total: 1 hr
- Active: 45 min
Ingredients
3 tablespoons unsalted butter
3 tablespoons olive oil
4 cups frozen corn, thawed
3 stalks celery, chopped
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
Kosher salt
1 tablespoon fresh thyme leaves
Pinch cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
Freshly ground black pepper
Directions
- Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.
- Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.