This chowder is pretty hearty on its own, but I love serving it with a crusty baguette or warm dinner rolls for dunking. A simple side salad with a tangy vinaigrette balances the richness, especially if you toss in something crunchy like sliced apples or toasted nuts. If you want to stretch the meal a bit further, add a side of roasted veggies (broccoli or green beans are easy wins) or a quick grilled cheese sandwich for the ultimate comfort combo. For topping, set out shredded cheddar, crumbled bacon, sliced green onions, and a little hot sauce so everyone can customize their own bowl.
Ingredients
2 pounds russet or Yukon gold potatoes, peeled and cut into 1/2- to 3/4-inch chunks
1 (16-ounce) bag frozen corn kernels
1 (10.5-ounce) can condensed cream of potato soup
4 cups low-sodium chicken broth (or vegetable broth)
1 cup heavy cream (or half-and-half for a lighter version)
Salt and black pepper, to taste (optional but recommended)
Optional toppings: shredded cheddar cheese, cooked crumbled bacon, sliced green onions, hot sauce
1 (16-ounce) bag frozen corn kernels
1 (10.5-ounce) can condensed cream of potato soup
4 cups low-sodium chicken broth (or vegetable broth)
1 cup heavy cream (or half-and-half for a lighter version)
Salt and black pepper, to taste (optional but recommended)
Optional toppings: shredded cheddar cheese, cooked crumbled bacon, sliced green onions, hot sauce
Directions
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