Corn Potato Chowder

Now that it is my fourth year in medical school, I have a bit more free time. Like I mentioned in my previous post, I usually look for recipes online. This is one I have bookmarked from a while ago. I love creamy white soups!
Serves: 4- 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 2 tablespoons butter

• 1 onion, minced

• 1 stalk celery, minced

• 1 teaspoon minced garlic

• 1 1/2 teaspoons salt

• pinch cayenne pepper (optional)

• 4 cups water

• 3 small red potatoes, cut into 3/4-inch dice

• 3 cups frozen sweet corn kernels

• 1/2 cup whole milk

• 1/4 cup heavy cream

• freshly ground black pepper

• chopped chives

Directions: 

- Melt butter in a pot on medium heat. Toss in onion, celery, garlic, and cayenne pepper (if using) 

- Cook and stirring for about 5 minutes or until onion or celery are soften. 

- Add potatoes and then water to the pot. Reduce heat to low. 

- Partially cover and simmer for about 15 minutes or until the potatoes has soften.

- Add in the corn and cook for 5 minutes.

- Add the whole milk and heavy cream. 

- Add in the black pepper, ladle into bowels, sprinkle with chives, and enjoy!

Tips: 

- Being health conscious, I used half and half instead of the heavy cream. I thought it was still tasty but it was a bit thin. To thicken it up you can use a flour or cornstarch with water mixture. 

- Fresh chives can be expensive and who uses chives that often. I used shakers chives. Worked great!

Recipe Source