Seasonal Creamy Potato and Sweet Corn Chowder

Hello again! It's been a while since I last posted a dinner, but I promise you this one was worth the wait. Tonight, Juli made a hot dinner that was up the the Laramie cold challenge! She made a potato and corn chowder with all sorts of goodies hiding inside. There was no set recipe that she followed; she just pulled stuff from her head. To accompany this chowder, we had some sliced crusty crust Artisan bread with butter. And here is a little tip that I learned from Juli tonight. She said that when the butter is still cold from being in the fridge, it is easier to shave pieces off the top that will match the length of the bread, instead of trying to spread squares of cold butter that tear up the bread. Something handy I think everyone should know! Well without further adieu, here is the non-existent recipe that Juli used to create our Sunday night supper.

Ingredients
8 medium potatoes
4 cups chopped carrots
1 white onion
2 tablespoons butter
1 1/2 bags frozen corn
1 can creamed corn
1 1/2 cups milk
1 1/2 cups water
2 cubes chicken bouillon
salt
pepper
thyme
oregano
basil
onion powder

Directions
Melt the butter in a large pan and add chopped onion, carrots and frozen corn. Let them sweat down, but not burn. Meanwhile, in a separate large stew pan, boil chopped potatoes in milk, water and chicken bouillon. Adjust milk and water amounts to make potatoes swim not drown. Once onion, carrots and frozen corn are cooked, transfer them to the big pot with potatoes. Add a pinch of salt, pepper thyme, oregano, basil and onion powder. These spices are all eye-balled so be as generous as you wish. Feel free to add others that you like too. Cover pot and simmer on low until potatoes are forkable. Serve hot! (It will be hot so be careful!)











This hearty dinner required a decent amount of chopping, but when you combine everything it is totally worth it. It packs a subtle, yet powerful punch of flavors.


Tonight in Laramie, Wyoming it is a chilly 34 degrees with our first snow on the ground. So this hot and chunky dinner was the perfect blanket for our stomachs.


Stay tuned for this week's menu:
Harvest Ham and warm bran muffins followed by a homemade applesauce and cold vanilla bean scoop for dessert. And later in the week, Kara will create ooey gooey cheesy enchiladas with a colorful New Mexico bean salad, using the finest organic Blue Farm corn tortilla chips.