Easy Homemade Fall Soup: Creamy Potato and Corn Chowder

It is officially soup season! This is the time back home where soup and homemade bread sticks start making regular appearances at the dinner table. Ben and I use canned soup and homemade rolls as a quick dinner when we’re in a rush or have lots of homework to do, but with the incoming cool weather, big pots of homemade soup have been calling my name.

This first soup of the season is an easy comfort food. Don’t let the “from scratch” part of this soup scare you. Its the second homemade soup I’ve ever made (and the first I’ve made by myself – you can see the tomato basil one Kate and I whipped up here). What I love about this chowder, and soup in general, is that you can put in whatever you have. The original recipe called for celery but I had carrots. It called for chicken stock but I had bullion cubes. If I’d had other vegetables lying around I would have thrown those in. Here are the ingredients and seasonings I used, but don’t let that limit you! 

This soup is perfect for a light dinner on a cold evening or an appetizer during a nice dinner! 

Ingredients:

  • 2 Tbsp butter
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 5 1/2 cups water
  • 6 bullion cubes
  • 3 medium sized potatoes, peeled and diced
  • 1/2 tsp salt
  • 2 cups frozen corn
  • 1 to 1 1/2 cup heavy cream
  • 3 Tbsp all-purpose flour
  • black pepper, to taste
  • fresh parsley for garnish 
Instructions
  1. Melt the butter in a large saucepan (or medium soup pot) and stir in onion and carrots.
  2. Cook vegetables over medium heat for 9 to 10 minutes, stirring occasionally in a partially covered pan. 
  3. Add the water, bullion cubes, corn, potato, and salt and bring the mixture to a low boil.
  4. Lower the heat, cover the pot, and simmer for 7 minutes (until the potatoes are just tender).
  5. Whisk together the cream and flour in a small bowl. 
  6. Stir the mixture into the soup and add pepper to taste.
  7. Bring the soup back to a low boil, then reduce the heat and simmer for another 8 minutes.
  8. Serve hot, garnished with parsley.  (and then refrigerate and enjoy leftovers for the rest of the week!)

Have you made soup yet this season?
What are your favorite recipes?
Any other fall menu items you’re craving?

8 Comments

  1. Oh my gosh! Corn chowder is literally my favorite type of soup ever and I've never known how to make it myself! This recipe looks totally doable and delicious! I can't wait to try it out myself. Do you have an estimate of how long it takes to make it from start to finish?

  2. Anonymous says:

    Looks simple and delicious! I'll have to give it a try. Hope you're doing well, Elisabeth! I haven't seen you in a while.

    Love, Abbey W.

  3. Mmmmm…this looks delish! I love soup season! :)))

    Cheers,
    Messy

  4. That looks so good!! I'm excited to try it. My favorite soup to make is cheese soup. I use carrots, celery, potatoes, onion, and cheese whiz. That's what makes it so cheesy. Plus I add cubes of ham to it. Totally amazing. You've just inspired me to do a post on that soup on my blog. Thanks!!

  5. This looks amazing! Perfect for the gloomy day I see outside!

Leave a Reply

Your email address will not be published.