Southwestern Corn & Potato Chowder

This recipe is a throwback.

It’s one that I’ve had stashed away in a recipe box for years. It might actually be one of the first recipes I wrote down on a note card 10+ years ago. It’s 2019 and I now have 4 recipe boxes full of handwritten note card recipes.

I don’t know why it’s taken me so long to finally make this. This recipe came from someone trying to shell Knorr’s new (at the time) Homestyle stock packets. It was little containers of a gelatinous stock. At the time, I didn’t buy any, but I did try the corn chowder the woman in the middle of the grocery store was giving out samples of—and it was delicious. Insanely delicious.

I jotted down the recipe from her and went about my way. Ten years later, I finally pulled it out of my recipe box.

It’s funny how I can remember that specific story behind this recipe and yet I can’t remember what I ate for lunch yesterday. I can still vividly remember the little Knorr’s packets, the woman at the makeshift stand set up in the meat section at United, and the taste of trying that corn chowder for the first time.

So I set out on my mission to recreate the tasty chowder. Unfortunately, my grocery store didn’t have any of that gelatinous stock. I’m not even sure if they make it anymore? So I settled for a cube of chicken bouillon instead. I’m sure it will still taste the same.

I was shocked to see only one can of creamed corn in this recipe. It’s labeled a “corn” chowder, but it barely has any corn in it! That’s why I’m calling it a corn and POTATO chowder—since the potatoes make up a bulk of the soup.

After making the soup, and taking the first bite, I was smitten. I remembered why I jotted this recipe down so many years ago. It’s craveworthy. It’s creamy–without having any cream in it. It’s hearty and savory and tangy and all the best parts of a soup whipped together in one pot.

This. Soup. Is. Everything.

I ate it for lunch every single day last week.

Are you one of those people who like to stir together your mashed potatoes and corn on your plate? This soup is for you. Do you like potato soups with a zippy flavor? Try this one.

Enjoy!

Step-By-Step Instructions

Melt butter over medium-high heat in a large pot. Add onion and potato and cook, stirring occasionally, until potatoes start to stick and onion is tender, about 5 minutes.

Stir in bouillon cube and water, scraping any browned bits from the bottom of the pan. Stir in creamed corn, salt and pepper. Bring to a boil and then reduce heat to a simmer. Let simmer, uncovered, until potatoes are tender, about 15 minutes.

Using an immersion blender or hand mixer (or even a potato masher) slightly mash the potatoes until creamy. Stir in lime juice and cilantro for serving.