This recipe. Holy cow. It’s hearty and filling. And delicious. And makes enough for my big family to have 2 dinners. Which means less time for me in the kitchen. #winning
Loaded Potato Chowder
1/2 small sweet onion or 1/3 cup dehydrated onion flakes
4 celery stalks
1- 1 lb. bag Southern style hash browns
2 bay leaves
1 tsp. kosher salt
1 tbsp each butter and olive oil
2 qt water
2 tbsp. chicken bullion
1 tsp. dried basil
1 tsp. Badia complete seasoning, or garlic powder
4 cups white corn, frozen or canned corn
1/2 cup heavy cream
2 tbsp. cornstarch + 2 tbsp. water for thickening
In a large pot, saute the onion and celery in the oil and butter until tender crisp. Over medium high heat, stirring occasionally.
Once the onion is tender, after cooking for 4-5 minutes, then add the frozen hash browns, seasonings, stir again and continue to cook for 4-5 more minutes. Stirring occasionally.
Once the potatoes are heating through, add the water, chicken bullion and stir, scraping off the flavors on the bottom of the pot. You are essentially de-glazing your pan. Bring your soup to a simmer, and cook for 10-12 minutes. Then add the corn, and bring back to a simmer. Add your cornstarch slurry, and stir to thicken the soup. Then add the heavy cream for flavor.
Simmer until desired thickness, and serve hot.
Toppings: Sour cream, bacon bits, green onion, shredded cheese, caramelized onion, blue cheese, anything really.
This recipe freezes really well. Happy dinner time! xo