Potato Corn Chowder

Rainy season! It’s the most wonderful time of the year!Sometimes hot and rainy, sometimes cool and rainy, but wet! And you know they that means! Blankets and staying inside.

It’s my favorite weather and the perfect time to make soup and bread, whether hot or cool. Hashtag soupgirl!

This recipe is from Ambitious Kitchen and when it came up in my FB feeds a few weeks ago, I had everything to make it. And then… I made it a few days later. It’s really goood!

Maybe you have everything to make it too?


4 – 5 peeled medium sized golden potatoes

2 – cups corn, fresh off the cob or frozen. I used frozen.

1- jalapeño, seeded and diced

1 – 15 ounce can light coconut milk

2 and 1/2 cups- vegetable broth

1- small onion diced if use onion powder. I used powder.

1- Tbsp. Olive oil

3 cloves -garlic chopped


Add olive oil to heavy pot, sautéed onion and garlic till translucent and aromatic. Add in potatoes and cook for a few minutes stirring occasionally.

Once potatoes start to soften a bit, add in corn, vegetable broth and stir. Cook for a few minutes.

Stir in light coconut milk and stir and cook until potatoes are fork tender.

At this point you can eat this as is, or you can do one of two things for extra creaminess. You could add 1/4 cup sour cream to thicken if you eat dairy, or you can remove half of the chowder to a blender and blend smooth. Adding it back to pan with the unblended soup and stir. I blended mine.

Top with green onions, salt and pepper. Serve with hot bread fresh from the oven.

Hope you like it as much as we did!

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