Potato and Corn Chowder

Creamy, rich and oh so satisfying.


Normally this is a dish I would have cooked back in January...
Yesterday was cold and windy and it feels like winter doesn't want to release us from it's grasp quite yet. Today, more rain and wind scheduled.
So we're craving cold weather food. Again.

Wasn't I just writing about our beautiful spring last week?



Potato and Corn Chowder

2 tbsp. butter
1 cup onion, minced
2 cups potatoes, peeled and diced
2 cups water
2 cups kernel corn
1/2 c up ham, diced
1 green onion, minced
1 (13 oz.) can evaporated milk
1 tsp. salt
1/4 tsp. freshly ground pepper

2 cups water
1/4 cup flour

1. Cook onion in butter over medium low until soft, but not brown.
2. Add potatoes, water, salt and pepper.
3. Cover and simmer 15 minutes until the potatoes are cooked through.
4. Take the pan off the heat and add corn, ham, green onion and milk.
5. Blend flour and 1/2 cup water and stir gently into chowder.
6. Put the pan back over medium heat and cook, stirring frequently, until the chowder thickens and bubbles, about one minute.
Serves 4

We enjoyed a couple glasses of lovely, white Minervois wine alongside.
The rosé we bought last week in anticipation of warm weather is going to have to wait.