Welcome to my childhood. This potato corn chowder is a variation that goes out to my Dad who’s still kickin’ it like no body’s business back home. My dad’s favorite vegetables are corn and potatoes, go figure lol.
My dad works harder and faster than any other man I’ve ever been around in my life. He taught me some mad work ethics from the start.
I have the fondest winter memories of sitting by the wood stove (the only source of heat in our house) in our living room watching the stars out the window. Night after night, weekends didn’t matter, he would roll in about 9-10:00 from the field (if it wasn’t snowing or icing), working on someone’s farm machinery, feeding cattle or fixing fence. My mom having fixed dinner, would put it on the heating stove (which my dad built by hand) for it to warm while he takes a shower. Then him coming out, looking at what she fixed, and saying “….Huh. Well, I think I’ll make myself a bowl of potato corn chowder”. And by golly, after the long day he had he would! Haha, oh what my mother must have felt… Nonetheless, I’m grateful to both of them for what they have taught me in the working world and the world of food.
So this recipe goes out to my Dad and the countless winter days and nights he’s frozen his little butt off working to provide for our family. Just don’t tell him I put garlic in it….he hates garlic. Hahaha!
Ingredients for Potato Corn Chowder:
Makes about 4 -5 servings
Filling Ingredients:
- 5 cups gold, red or white potatoes – chopped into cubes
- 1 1/2 cups corn (12 oz. can), drained
- 1 medium yellow onion, sliced thinly
- 1 1/2 tsp. dried thyme
- 1 tbsp. dried sage
- black pepper to taste
Sauce Ingredients:
- 2 1/2 cups water
- 1 cup nuts of choice – I prefer slivered almonds or sunflower seeds
- 2 1/2 tsp. salt
- 2 tbsp. apple cider vinegar
- 2 tsp. onion powder
- 2 tsp. garlic powder
Directions:
In a large pot, bring 6 cups of water to a hard boil. Once a boil is reached, add all of the potatoes. Bring back to a boil, cover and reduce to a medium heat. Cook 10-12 minutes or until tender.
For the sauce, combine all listed ingredients for the sauce in a high powered blender and puree until smooth.
Once the potatoes are done cooking, drain and place back in the large pot. Add the cream sauce and remaining ingredients.
Cover and cook over a medium-low heat for an additional 20 minutes, stirring often. The starch in the potatoes will break down a little further from stirring, so the sauce will thicken on its own.
If ya wanna be like my Dad, eat it with saltine crackers or of Ritz crackers (he calls them Hi Ho’s ;p). I suggest against it, but in light of this post try them together at least once, just don’t make a habit out if it 😀 !Â
p.s. This memory is so fond to me, I literally cried multiple times writing it. Love ’em while there here, people!