09/12/2026
Corn Potato Chowder
while corn on the cob is so cheap right now, its the perfect time to make corn chowder. This made 5 Liters/5.5 Quarts
Recipe:
-about 6 ears of corn- cut kernels off cob
- Green Chiles (we used fresh roadted) but a small can works just fine
Add corn kernels and Chiles to pot with about 4 tablespoons of butter on medium heat and stir. Once melted add 1 box (32 Oz, approx 4 cups) chicken or veggie stock.
- put lid on pot and let cook on medium
-You can either precut your thawed chicken breast's into bite sized pieces or cook whole
-In a separate pan on medium heat with about 2 tablespoons of oil add your chicken breast/chunks
-this should release juices, but you can also add about 1 cup water. we want the chicken to be soft enough to shred once fully cooked.
*internal temp of 165F
- once fully cooked, shred with 2 forks to size that you prefer and add to pot mixture
- add dried parsley (about 2 tablespoons)
- add 1-2 tsp dried sage and dried thyme
- add 3 tsp sea salt (you can add more later to taste)
*I did not add garlic or onion powder, but you can if you prefer*
-I added freeze dried onion, but you can add minced onion or sautéed onion
- 2 tsp pepper
- 1/2 bag frozen peas
- about 2 cups tatertots (these will break down and help with the chunkiness of the chowder but a healthier option would be diced potatoes...these will take longer to cook)
- 2 cups milk or heavy cream or more if you prefer it to be soupier
*I added a fresh milled flour slurry to help thicken. This is not necessary and is dependant on your chowder thickness preference. You can also add a cornstarch slurry to thicken
- about 20 minutes prior to serving add more tatertots if you want chunks
Enjoy!
We had enough for 2 of us for 2 meals, plus we took our elderly neighbors some and put the rest in the freezer to have at a later date.
