Potato Corn Chowder
- Potato Corn Chowder
- Recipe
- Ingredients
- Instructions
A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!
Ever since Jason began his new semester at school, we promised ourselves that we I would cook every day of the week with the exception of Friday nights. We decided on this to get in the habit of eating healthier and to save money from a $35 check every time we ate out.
From pastas to fried rice, I’ve been making just enough to feed us for dinner and have leftovers for lunch the next day. But with the weather cooling down, I wanted to make something really warm and comforting, like this chowder here.
Loaded with buttery Klondike rose potatoes, roasted corn, leeks, bell peppers and Emeril’s Creole seasoning, this creamy chowder is a bowl full of comfort with a spicy kick. It’s an incredibly hearty soup, and with the many health benefits of potatoes, this soup will not only keep you warm but it is moderate in calories and will keep you full longer!
So to help spread the word on promoting the benefits of healthful eating, I’ve teamed up with Klondike Brands® Potatoes in their Pile on the Produce campaign. And to celebrate, we’re be offering four lucky Damn Delicious readers a Klondike Brands Prize Pack so you can create your own healthy potato goodness!
Just be sure to enter through the rafflecopter below. Good luck!
a Rafflecopter giveaway
Giveaway ends on Sunday, September 22, 2013 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.
Keep an eye out for Klondike’s Pile on the Produce campaign at your local store, or follow Klondike Brands on or Twitter!
Disclosure: This post is sponsored by Klondike Brands® Potatoes. All opinions expressed are my own.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Ingredients
Instructions
1. To make Emeril’s Essence, combine paprika, garlic powder, salt, onion powder, cayenne pepper, oregano, thyme and pepper; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add leeks and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Gradually whisk in milk and flour, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in vegetable broth, corn kernels, potatoes, 1 1/2 teaspoons Emeril’s Essence, thyme and salt.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.
4. Serve immediately, garnished with chives.
