Potato and Corn Chowder

Preparation 10 minutes
Cooking 25 minutes
Portions 6
Food storage 3 days in the fridge. Can be frozen.
Chaudree De Mais Olo

Recipe: Illustrated version

A recipe that’s easy to follow, with illustrations and simple steps Download the PDF

Ingredients

  • 30 ml (2 tbsp) canola oil
  • 250 ml (1 cup) smoked ham, diced (about 1 thick slice / 125 g)
  • 1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
  • 5 ml (1 tsp) curry powder
  • 1 garlic clove, finely chopped
  • Salt and pepper to taste
  • 1 medium Russet potato, peeled and diced (about 375 ml / 1½ cups)
  • 500 ml (2 cups) chicken broth
  • 1 can (398 ml) cream style corn
  • 250 ml (1 cup) milk

 

Preparation

  1. Heat the oil in a large pot over medium-high heat. Cook the ham until lightly coloured (about 2 minutes). Tip: Set aside some of the cooked ham for garnish when serving.
  2. Add onion, curry, garlic, salt and pepper and cook for 2 minutes, stirring constantly.
  3. Add potatoes and broth. Bring to a boil then reduce heat to medium-low and simmer until the potatoes are soft (about 10-12 minutes). Variation: Add any type of fish or seafood for a hearty soup.
  4. With a slotted spoon, take 125 ml (½ cup) of diced potatoes, place them on the plate and mash with a fork. 5
  5. Add the mashed potatoes and cream style corn to the pot. Simmer over low heat for 5 minutes, stirring constantly.
  6. Add the milk, stir and heat for 1 minute. Turn off heat and serve.

 

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