White Wine Chunky Potato and Corn Chowder

White Wine Chunky Potato and Corn Chowder on The PinterTest Kitchen

I like to eat soup anytime. For me, I am satisfied with just soup. But my husband needs to have some kind of meat with it. (Allison’s note: my boyfriend is the same way – he says that soup alone isn’t manly enough!) Soup and a sandwich is a great lunch or supper. You could serve it with the Best BBQ Meatball sandwich.

I was looking for a recipe to make using a white wine. I needed a recipe for the wine trail event being held at the winery I work for. I called my friend Cathy, a great caterer with a good recipe for anything. She gave me this recipe for a potato and corn chowder. Last year she shared her Hearty Mushroom Soup with us. Thanks again, Cathy!

White Wine Chunky Potato and Corn Chowder on The PinterTest Kitchen

The soup uses ingredients that we usually have in our refrigerator and pantry. Make this recipe your own. If you like more potatoes or corn feel free to add more. It also would be great with some shredded cheddar cheese. A spicy sausage would also be great addition in the soup, too. Whatever floats your boat.

White Wine Chunky Potato and Corn Chowder

Total Time: 30 minutes

White Wine Chunky Potato and Corn Chowder

This yummy corn and potato chowder is great for lunch or as a side dish with supper. Soup and sandwich anyone? Yum!

Ingredients

  • 3 tablespoons butter
  • 1 small onion, diced
  • 1/2 cup diced celery
  • 4 large potatoes/ peeled and cubed
  • 3 cups chicken broth
  • 1 cup Benigna's Tears (or other semi-sweet white wine)
  • salt, pepper, and garlic powder to taste
  • 1 Tablespoon parsley flakes
  • 1 15.5 ounce can creamed corn
  • 1 15.5 ounce can whole kernel corn
  • 16 ounce whole milk
  • Optional for thicker chowder:
  • 1/4 cup milk
  • 2 Tablespoons cornstarch

Instructions

  1. Melt butter and saute onion and celery until tender.
  2. Add potatoes, chicken broth, salt, pepper, garlic powder, parsley flakes and cook until potatoes are fork tender (about 15 minutes).
  3. Add cans of corn and milk.
  4. Heat through to a simmer, not a rolling boil.
  5. If you like a thicker chowder, whisk together 1/4 cup of milk and 2 tablespoons of corn starch until smooth and whisk into the chowder.
http://thepintertestkitchen.com/white-wine-chunky-potato-and-corn-chowder/

 

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Sharon

Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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