It’s just started to get cold here in LA. What does “cold” mean to me now? It means that we have dipped into the 60s during the day and the 40s at night! Clutch my pearls! The 60s!!!! OK, so it isn’t THAT cold, but it’s colder than it was and the weather change got me wanting some soup. I also had a minor oral surgery and needed to eat food that was soft and the applesauce wasn’t cutting it! I wasn’t fully functional after my surgery so I needed something easy. I could make this chowder with my eyes closed. Seriously easy, stick to your ribs, warm you from the inside out goodness here.

You will need the following:

• 8 medium Yukon Gold potatoes, peeled and diced
• 1 can whole kernel corn, drained
• 1 medium yellow onion, chopped
• 2 stalks celery chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups milk, divided
• 1 carton chicken broth
• 2-3 Tbsp all purpose flour for thickening

Directions:

1. In a large pot, saute onion, celery and bell pepper until soft. Add minced garlic and cook another minute or two.
2. Add chicken broth to hot pan and de-glaze the caramelized bits from the pan bottom. Add diced potatoes, corn and 1 cup of milk. Bring to a boil and cook until potatoes are fork tender.
3. Whisk flour into remaining milk until dissolved. Add to soup and return to a boil. Reduce heat to a simmer, stirring often. S&P to taste. I like a sunstatial amount of pepper for this chowder. I used a bit more than a Tbsp for the whole pot. Once chowder has thickened, remove from heat and serve.
4. Garnish with a bit of chopped parsley and shredded cheddar.

This chowder is sure to make you feel the seasons change. Comforting and rich, it is a meal on it’s own. Enjoy! Swearing Mom out.

Beautiful color and flavor is coming your way from this step. The chicken broth will grab all of that good stuff from the bottom of your pan.

Pepper your soup! The flavor of pepper will be a perfect contrast to the sweet corn and the sweetness of the milk.

Gorgeous and delicious!