There was a chance of snow in the forecast this past weekend. Despite the kids’ crossed fingers and fervent snowman prayers, we only saw a few white flurries. But after we realized that there wasn’t going to be any snow to play in yet, we also realized that the temperature had dramatically dropped. It is COLD here now.
I know there are many places colder than New Mexico, but when the wind here is blowing and the thermometer reads 20 degrees Fahrenheit, I want to bundle up and stay inside by the fire. So, with the sudden chill in the air, I turn to my favorite winter soup recipe.
I’ve been making this chowder for years, before I even had kids! It is delicious and creamy and the perfect way to warm up a cold day. The kids always ask for seconds and even thirds when I serve it and, well, it doesn’t get better than that!
Corn and Potato Chowder with Leeks
2 tablespoons butter
1 large red bell pepper, diced
1 large leek, coarsely chopped
2 cups milk
3 tablespoons all purpose flour
3 cups chicken or vegetable broth
2 cups frozen corn kernels
2 pounds red potatoes, cubed
3/4 teaspoon salt
1 1/2 teaspoons Old Bay (seafood seasoning)
3/4 teaspoon dried thyme
1/8 teaspoon ground red pepper (optional)
3 tablespoons chopped fresh chives
In a large dutch oven or pot, melt butter over medium heat. Add bell pepper and leek and saute 3 to 5 minutes, or until tender.
In a small bowl, whisk together the milk and flour. Slowly add milk mixture to pot, stirring constantly. Stir in broth, corn, and potatoes. Season mixture with salt, Old Bay, and thyme. Bring to a boil. Reduce heat and simmer 20 minutes, or until potatoes are tender and chowder is thick.
Stir in optional ground red pepper for a bit of extra spice, or serve with hot sauce. Top each bowl with a sprinkling of chives. Serves 6
“I love soups and stews this time of year. What are your favorite cold weather comfort foods?”