Public recipe with member extras
Potato Milk Corn Chowder
Sweet corn simmered in a potato milk broth that thickens on its own, needing no flour or cornstarch step.
Savory Soups, Sauces & Gravies · Summer Dinners · Weeknight Soups
What you need
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 2 Celery Stalks, chopped
- 2 medium Potatoes, diced
- 3 cups Corn Kernels
- 2 cups Vegetable Stock
- 1 1/2 cups Potato Milk
- Salt and Pepper, to taste
Method
Instructions
- Melt the butter and sauté the onion and celery until soft, about 5 minutes.
- Add the potatoes, corn, and stock. Simmer 15 to 18 minutes until the potatoes are tender.
- Stir in the potato milk directly and continue simmering 8 to 10 minutes, until visibly thickened.
- Purée a third of the soup if a smoother texture is desired, returning it to the pot.
- Season and serve warm.
From The Arrogant Hippie Culinary Journal: Potato Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.