Red Potato and Corn Chowder
Ingredients
2 tablespoons coconut oil
1/2 cup cooked ham, chopped
1/2 medium onion, chopped
1/2 teaspoon dried thyme
4 medium red potatoes, cut into 1/2 inch cubes
2 cups chicken stock (can use broth but it’s hardier with stock)
1 can (16 oz) whole cornel corn
1 can (4 oz) whole cornel corn (drained)
2 cups half and half
3 tablespoons butter
3 tablespoons flour
Directions
Melt coconut oil over medium heat, in a Dutch oven, and add ham and chopped onion
Sauté until onion is tender
Add thyme and potatoes cooking for a few minutes
Add stock and bring to a boil, lower heat and simmer until potatoes are almost tender
While potatoes are cooking, pour the 16 oz can of corn in a blender and blend until smooth. You can also do this with a stick blender but make sure your container is deep enough to not throw corn and liquid all over your kitchen. Believe me I have done this and it’s no fun cleaning the walls, cabinets and if you’re un-lucky enough the ceiling.
Once the potatoes are tender add the corn from the blender, the drained corn and half and half.
Heat until simmering again
Melt the 3 tablespoons of butter, in a small bowl or pan, and mix in the 3 tablespoons of flour, take a small amount of the liquid from the Dutch oven and mix into the paste. Continue to add liquid until you have a nice smooth liquid you can pour back into the pot.
Once you have a nice liquid you can pour back into the pot stir into the soup and simmer until thickened.
Season with salt and pepper to taste
Equipment
Cutting board
Knife
Dutch oven – or other suitable pan
Small bowl or pan
Measuring cup – wet and dry
Measuring spoons – wet and dry