Potato and Corn Chowders

Cheesy Potato and Corn Chowder 

 

Ingredients

2 tbsp butter
1 cup chopped onion
1 cup chopped jalapeno
chicken broth (start with 2 cups and work your way up to the consistency you want your chowder)
3 cups peeled and cubed potatoes (about 2 russets)
1 can whole kernel corn
1 can creamed corn
2 cups milk
1 cup shredded cheddar

Directions

In a large saucepan, melt butter over medium high heat.  Add onion and jalapeno; cook and stir until tender, about 5 minutes.

Add chicken broth; bring to a boil.  Add potatoes; cook over low heat for 10-20 minutes (until potatoes are fork tender), stirring occasionally.

Stir in both cans of corn; return to boiling.  Stir in milk; add cheese; cook and stir over low heat until cheese is melted.  Taste and adjust seasoning with salt and pepper.

Smoky Potato, Corn and Bacon Chowder

 

Ingredients

6 slices bacon, chopped
1 leek, chopped (just white part)
1 clove garlic, grated/minced
1 russet potato, peeled and diced small
2 cans (or 2 cups frozen) whole kernel corn
1 can creamed corn
2 cups broth (veg or chicken)
1 1/2 cups milk
1/2 tsp thyme (or 1 sprig fresh)
1 bay leaf
salt and pepper to taste

Directions

Crisp up the bacon in a large saucepan.  Remove all but 1 tbsp of bacon fat.  Add the leek and cook for 5 minutes, until softened.  Add garlic, cook another minute.  Add rest of the ingredients and simmer for 10+ minutes (until potatoes are fork tender).  Adjust seasoning.