I can't believe this spell of cold weather we are having.. In my PA town yesterday's high was 0 with a negative 40 degree windchill....brrrr! (I have a new appreciate for the cold my friend Brooke is experiencing in Alaska.....this cold spurt could me much, much worse!) When it is freezing and windy outside, there is nothing better than a bowl of hot soup to warm you up.
I absolutely love this recipe for Potato Corn Chowder and make it quite often during the winter. The best part of the chowder is that it uses leftover mashed potatoes. There are some foods that I don't mind eating as leftovers, but I'm not incredibly fond of reheating mashed potatoes. Adding them to this chowder is a great way to use them up!
To make this Potato Corn Chowder you'll need....
3 cups mashed potatoes
1/2 cup corn
10 baby carrots
1 tsp minced garlic or 2 cloves of garlic, minced
3 Tablespoons butter
3 cups chicken stock
1 cup milk
Begin by chopping the carrots and onions.
Add them to a pot with the garlic and butter. Saute everything until the carrots are tender and the onion is starting to be transparent....about seven minutes.
Add the chicken stock.
Then stir in the corn and mashed potatoes. Season with a little pepper.
Bring the chowder to a boil, then turn down the heat and simmer for 25 minutes. Stir occasionally. The liquid will reduce and the soup will thicken as it simmers.
Add the milk and simmer for an additional five minutes.
Serve with a little crumbled bacon on the top.
The chowder actually gets better after it sits in the refrigerator for a day and is reheated. It gets thicker and the flavor comes out more. Hope you like it!
What is one of your favorite comfort foods when the weather turns cold?
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If you liked this recipe, you might also like my recipe for Broccoli and Cheese Soup.