Creamy Potato Corn Chowder

9/4/2024

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 Bowls

What You Need

3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 large cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
A Few Sprigs Fresh Thyme
1 Bunch Green Onions, sliced & separated light & dark portions
1 Leek, thoroughly cleaned & chopped
2 stalks Celery, diced
2 Cobs Peaches & Cream Corn, stripped from cob (reserve 1 cob)
2 Large Russet Potatoes, peeled and cut in to large cubes (roughly 1")
2 Tbsp. All Purp Flour
2 C Whipping Cream, room temperature
2 C PC Brand Plant-Based Chik'n Broth
1/2 Tsp. + Himalayan Salt
Cracked Pepper
TATER GARNISH - 2 Small Russets chopped in to smaller cubes + EVOO, Salt & Pep, Pep Flakes
SOUP GARNISH - Sour Cream, Dark Portions Green Onion, Pepper Flakes, Shredded Old Cheddar

Begin heating the EVOO, butter, thyme, pepper flakes, and garlic on just about medium heat, in a large skillet deep enough to accommodate the soup. Once heated, stir and let everything sizzle together for about a minute. Add the leek, light portions of green onions, celery, and a generous hit of both salt & pepper. Stir and cook for about 8 minutes - 10 minutes until the leek has softened up.
Stir in the corn and potatoes, seasoning again with salt & pepper. Continue to stir and cook another 5ish minutes. Whisk together the broth and flour, and pour that in to the skillet along with the room temperature cream. Let the soup come to a boil before reducing to a simmer. Add the reserved cob & 1/2 tsp. salt, stir, half cover the skillet, and let the soup simmer for 20 - 25 minutes, or until the potatoes are perfectly tender and soup is rich and thick.

TATER GARNISH - While the soup bubbles away, preheat your oven to 425 F. Toss the chopped russets with EVOO, salt & pep, and pep flakes, and transfer them to a parchment lined baking sheet. Bake 20 - 25 minutes until crisp and gorgeously browned up. Remove and season them with a pinch of salt.
To serve, remove the cob & thyme sprigs from the skillet. I wanted a thicker chowder for this recipe but you guys can thin it out with broth and bring it back to temperature if needed to get it to your desired consistency. Taste and adjust the seasoning if needed. Serve up your bowls and give them a dollop of sour cream. Sprinkle some shredded cheddar on to the bowl followed by a scoop of the crispy taters, reserved dark portions of the green onions, and some pepper flakes. ENJOY!