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Monday, June 3, 2019

Cream Corn & Potato Chowder

Sweet corn and soft potatoes seasoned beautifully in a delicious cream chowder.


  1. Add water to a pot about halfway up, dice and rinse your potatoes. When your water starts to boil, boil our diced potatoes for about 20 minutes or until nice and soft. Take out, drain and set aside. Season with salt and pepper.
  2. Add water to another pot about halfway up, boil your corn on the cob for about 20 minutes or until almost nice and soft. Take your corn on the cob out and slice off the kernels. 
  3. Heat another pot on medium high heat and add lots of butter, add some flour and continuously whisk for about 3 minutes to form a roux. Add some heavy cream and pour in some milk. Continue to whisk constantly while cooking for about 2 minutes, or until your chowder has reached a nice consistency.
  4. Turn down the heat and add your drained chickpeas, your potatoes, and your kernels of corn. Mix well and simmer for about 3 minutes.
  5. Scoop out like half a cup of the chowder with just the chickpeas and corn. Pour it into a blender and blend until smooth. 
  6. Pour that blended mixture back into your original pot of chowder and mix well. Enjoy!
Recipe by Vance Harris

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