Don’t you love it when you come across a super-delicious looking recipe online and realize that you have ALL OF THE INGREDIENTS in your kitchen?! Well, I do. And that’s exactly what happened earlier this week when I found this corn and potato chowder recipe. I had just had a bowl of Au Bon Pain corn chowder and really wanted to find a copycat recipe so I could make it at home. In my search, I encountered this recipe. Though the end product is not identical to Au Bon Pain’s, it’s delicious and definitely a make-again recipe. This is a soup recipe that’s simple and hearty with no special ingredients. Considering that soup is one of my favorite foods (yes, soup, in general), I’m always happy to add another great recipe to my list.
Corn and Potato Chowder
- 1 onion, diced
- 1 tablespoon cumin seed
- 2 tablespoons butter
- 3 potatoes, scrubbed and cubed
- 4 cups chicken stock
- 2 bay leaves
- 2 cups frozen corn
- 2 red bell peppers, diced (optional; the original recipe called for kale, really you can put anything in, and I had peppers on hand)
- 2 cups shredded cheese (I used a Mexican blend)
- 2 tablespoons flour (original called for 1 teaspoon)
- 1 1/4 cup milk (original called for 1 cup)
- Salt and pepper, to taste
- Saute onion in butter until the onion starts to be transluscent (use the pot in which you will make the soup)
- Add the potatoes, red bell pepper, cumin seed, bay leaves, and chicken stock. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes.
- Stir in the frozen corn
- Mix the milk and flour together, until it’s well incorporated. Slowly stir into the soup.
- Remove from heat and stir in the cheese. Add salt and pepper to taste.