Corn and Potato Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons butter
  • 1 large red bell pepper, diced
  • 1 large leek, coarsely chopped (see note)
  • 2 cups milk
  • 3 tablespoons all purpose flour
  • 3½ cups chicken or vegetable broth
  • 2 cups frozen sweet corn kernels
  • 2 pounds red potatoes, cubed
  • ¾ teaspoon salt
  • 1½ teaspoons Old Bay (seafood seasoning)
  • ¾ teaspoon dried thyme
  • ⅛ teaspoon ground red pepper (optional for a little extra spice)
  • 3 tablespoons chopped fresh chives, or a sprig of fresh thyme or rosemary for serving
  1. In a large dutch oven or pot, melt butter over medium heat. Add bell pepper and leek and saute 3 to 5 minutes, or until tender.
  2. In a small bowl, whisk together the milk and flour. Slowly add milk mixture to pot, stirring constantly.
  3. Stir in broth, corn, and potatoes. Season mixture with salt, Old Bay, and thyme. Bring to a boil.
  4. Reduce heat and simmer 20 minutes, or until potatoes are tender and chowder is thick.
  5. Stir in optional ground red pepper for a bit of extra spice, or serve with hot sauce. Top each bowl with a sprinkling of chives or a sprig of fresh thyme.
You can substitute a medium sweet yellow onion for the leeks. It's not exactly the same, but it's not that different.
Recipe by Some the Wiser at