My point to this fascinating weather update is that I wish I could eat this chowder on a cold and blustery day. It seems more appropriate in the winter rather than on a cheery sunny day. But since the weather isn't cooperating with my preferences (and in all honesty, I really am enjoying the warmer temperatures and I'm very much looking forward to a spring that starts in March. And that means the rhubarb will be ready earlier) we'll have to make do with what we've got.
Potato Corn Chowder
Recipe by Kelly
Pictures by Kelly
6 medium potatoes, peel on, cut into 1/4 inch cubes
8 cups (about 2 bags) frozen corn
1 medium onion, finely choped
3 stalks celery, chopped (about 1 cup)
2 garlic cloves, minced
1/8 teaspoon dried sage
1/4 teaspoon dried thyme
4 cups vegetable or chicken broth
1/2 teaspoon salt + more to taste
1/4 teaspoon pepper
2 cups half and half
fresh cilantro, roughly chopped (optional)
- Combine all ingredients except half and half in the slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.
- Add half and half. Blend about 2/3 of the soup using an immersion blender (or scoop it into a regular blender- I prefer my chowder a bit smoother, but you can blend according to your preference). Add more salt and pepper, to taste. Serve topped with cilantro, if desired.