Idaho Potato Corn Chowder
Fall is the perfect time for hearty soups and thick, delicious chowders. My recipe for Idaho Potato Corn Chowder is simple, so good and ridiculously inexpensive. You can make a large pot to feed a lot of people or to share with your neighbors (if your family won't eat it all).
For busy times, this is Idaho Potato Corn Chowder can be made in a slow cooker too! Put all the ingredients in the slow cooker, set on low and when you come home 8-10 hours later, dinner is served.Idaho Potato Corn Chowder
- 2 tablespoons vegetable oil
- 1 medium Spanish onion, small diced
- 2 stalks celery, diced
- 3 tablespoons flour
- 4 cups diced Idaho Potatoes
- 3 cups heavy whipping cream
- 1 cup chicken stock
- 1 can creamed corn
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
Heat a large pot on medium/high heat with vegetable oil.
Add the onions and celery and saute until softened and becomes translucent, about 3-5 minutes. Then, add the flour and cook with onions and celery.
Then, add the potatoes, heavy whipping cream and chicken stock. Mix together, add creamed corn and bring to a boil. Stir often so that it doesn't stick to the bottom.
After it comes to a boil, lower to a simmer and stir often until the potatoes have softened.
Taste for seasoning.
Top with crispy bacon, scallions and cheddar cheese.