Corn Chowder

A dutch oven is my favorite dish to cook in! Lodge is always a good choice. For more examples, see this post.

Corn Chowder

A warm winter chowder perfect for cozy nights.
Prep Time15 minutes
Cook Time20 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Chowder, Soup, Winter
Servings: 6 servings

Equipment

  • Dutch Oven

Ingredients

Make a Roux

  • 2 Tablespoons butter
  • 3 tablespoons flour

Add more liquid

  • 3 cups water
  • 1 cup clam juice 8 oz bottle
  • 2 cups peppers red and green, chopped
  • 1/2 yellow onion diced
  • 3 cups Russet Potatoes chopped (about 2 large potatoes)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic minced
  • 1 cup half and half
  • 1 cup milk 2% (any milk works fine here)
  • 4 (11 oz) cans white shoepeg corn rinsed and drained

Instructions

  • Start by making a roux: In a large pot or dutch oven, melt 2 tablespoons of butter over medium heat. Whisk in 3 Tablespoons flour until well combined.
  • Add in 3 cups water and 1 cup clam juice and whisk until there are no lumps.
  • Add 2 cups chopped peppers and 1/2 diced onion.
  • Add in chopped potatoes and bring to a boil for about 15 minutes until potatoes are tender.
  • Reduce heat to low.
  • Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon minced garlic, 1 cup half and half and return to a boil over medium heat.
  • Stir in 1 cup milk and 4 cans of corn.
  • Reduce heat to low and let simmer until thickened or about 20 minutes.
  • Serve right away or store in the refrigerator for up to 7 days, freezer for 3 months.

Try these other recipes that are perfect for a dutch oven!

Classic, Whole Ingredient Taco Soup

Mediterranean Chicken and Rice

Shredded Chicken (Can be used for so many weeknight recipes!)

Cajun Shrimp Pasta

And of course, any type of oatmeal!

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