But, yeah, I'm a frequent taster when it comes to my cooking. Usually I give it a blow or two and take a taste, but last night I burned my tongue and lips from tasting this kick-ass soup. Be careful you don't do the same. Thick soups and sauces are like volcanic lava, just so ya know. It's chowdah, baby, and it's sooooo good!!
Potato Corn Chowder
- 1 Tbsp butter (or olive oil)
- 2 medium carrots, chopped
- 1 small onion, diced fine
- 2-3 cloves garlic, chopped
- 2 large potatoes, diced
- 3 1/2 cups vegetable stock
- 1 1/2 cups frozen corn
- 1/2 can evaporated milk (or about 1 cup cream, milk, or broth), divided
- 3 Tbsp flour
- salt and pepper
- pinch of Savory herb
- Saute the carrots and onion in a medium pot for about 5 minutes, or until softened and slightly golden. Add garlic and stir to cook, another 2-3 minutes.
- Add potatoes and vegetable stock and bring to a boil. Reduce and let cook for about 15 minutes.
- Stir in frozen corn, and continue to cook for 10 minutes more.
- In a small bowl, combine flour with 1/3-1/2 cup of milk, whisking to combine until there are no more lumps. Add to the pot and stir to combine. Allow the soup to come to a boil and thicken for a few minutes.
- Add the remaining milk, season with salt and pepper and a pinch of Savory, Thyme, or any other fresh herb you like.