Who doesn’t love a good chowder?
Shawn had a Tooth Root Extraction yesterday so he was told he can only eat soft foods and soups for the next few days. He asked me to go get him some Cream of Chicken soup yesterday – so I did. And the ingredients irritated me. He loved it of course because it was mostly salty goodness and he couldn’t taste much. So today I told him that I was going to make him some soup or chowder of some kind and to pick what he’d like.
And, he wanted it soon. I made this in 15 minutes flat!
He wanted something that tasted chunky but was soft to chew; he wanted potatoes in it and corn. So I went into the kitchen, took stock of what we had and went to work creating a recipe that would make him happy and that the kids would eat.
Soups and Chowders are fun and actually easy to make. If you ever just want to try and concoct your own recipe using the ingredients you personally love, then try following the basic directions below and adding or substituting ingredients you’d prefer.
The mashed potatoes keep this from being an organic recipe but everything else I used was. It’s also Vegan and Vegetarian if you use Vegetable Broth. There is a delicious Better than Bouillion No Chicken ‘like’ broth you can find too
Mashed Potato Corn Chowder Soup Recipe
- 1/2 Cup Butter
- 3 Celery Stalks (thinly sliced)
- 1/2 Large Onion Finely chopped
- 2 TBL Chopped/Minced Garlic
- 1 Small Can Diced Chili Peppers
- 3 TBL Carrot Juice
- 1 TBL Italian Seasoning
- 1 TSP Thyme
- 2 TSP Parsley
- 1/4 Tsp Sea Salt
- 5 Cups of Chicken Broth (I used 5 cups hot water and better than bouillon chicken base)
- 1/2 Red Pepper Chopped
- 1 Cup Milk (I used almond milk)
- 1 Package (6.40z of Mashed Potato Flakes or measure from box) from Costco
- 2 Cups Frozen Corn
In a big pot, melt the butter on Medium heat and then add in the ingredients in order through the Sea Salt. Cook, stirring frequently, until much of the butter is absorbed and the onions are translucent – about 10 minutes.
Add in your Chicken Broth and Red Pepper. Stir frequently for about 5 minutes.
Add in the Milk and then the Potato Flakes and ‘whisk’ so the potatoes are not clumpy. Once it’s smooth and fully incorporated and more ‘chowder’ like, add in your corn. Turn down the heat to the lowest setting and let the corn warm up in the chowder – about 5 minutes. Stir a couple of times and then serve with a sprinkle of Pepper and Parsley!
See? It was easy!