Check out what my friends at Damn Delicious had to say about this Potato Corn Chowder:
I love these ideas now that I spend most of my days working in a kitchen. I could have this waiting for me when I got back – perfect. Chowders are amazing!
Yum, this sounds delicious! I am thinking of throwing in fresh crab at the end next time. Of course then I’m not sure it’ll qualify for meatless Monday. Maybe fishy Friday!
Ingredients
24 ounces red potato, diced
1 (16-ounce) package frozen corn
3 tablespoons Gold Medal all-purpose flour
6 cups Progresso chicken stock
1 teaspoon McCormick dried thyme
1 teaspoon McCormick dried oregano
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons Land O Lakes unsalted butter
1/4 cup Borden heavy cream
Instructions:
Place potatoes and corn in the crock pot. Stir in flour, gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
Cover and cook on low for 7-8 hours or high for 3-4 hours. Stir in butter and heavy cream.
Quick Tip: If you’re taking this to an event, bring your butter and cream along in a tiny cooler.
Thank you to Damn Delicious for this awesome recipe!
