Written by Emily and Cathy
I approached the dinner table with kid gloves and full-body armor. Tonight’s menu: Cheesy Potato Chowder. I’m not sure if Noah likes potatoes (unless in fry form). I’m not 100% certain he likes corn today. Strange textures usually throw him into gagging fits. This entree had all three gently pureed in a lovely warm soup.
I probably wouldn’t have made this soup at all, but we are unintentionally on a fiscal food fast (also known as mom needed to go to the grocery store yesterday). Because it was snowing and sleeting this afternoon, I opted out of the trip and decided to pull something together with the few ingredients we had. This simple Cheesy Potato Chowder was born.
I’m sharing this recipe because it got a double thumbs up seal of approval from my boy. This doesn’t happen often, folks. I have to admit; I’m feeling a little giddy. The rest of fam gobbled it up, too. I just stopped doing cart wheels to type this little recipe.
Cheesy Potato Chowder–Snowy Day Survival
- 1 24 oz bag of Baby Dutch Potatoes (they were so adorable, I couldn’t resist them on my last grocery trip). I used about 3/4 of the bag. You can use any potatoes you have on hand.
- extra virgin olive oil
- 3 carrots–diced
- 2 medium yellow cooking onions–diced
- 2 stalks of celery (minus the leafy ends)–diced
- 3 cloves of garlic–minced
- 1 bag frozen corn
- 1/4 block of neufchatel cheese
- reduced fat shredded cheese
- fat free half and half or whatever milk you have in the fridge
- 2 32 oz. boxes of broth*
- salt, pepper
- In a large soup pot over medium heat, add a few turns of olive oil and all of the diced onion. Let the onions soften a bit and then add the carrots and celery. Let these veggies become aromatic and soft (5-7 minutes).
- To this, add all of the minced garlic. When the kitchen smells like a little bit of heaven, you are on the right track 🙂 I know this because even Noah said, “What smells so good up here?”
- Next, add the corn and quartered potatoes, salt and pepper, all of the broth and simmer until the potatoes are fork-tender.
- Into the soup (already lovely and hot and smelling divine), stir the shredded cheese (as much or as little as you like), the neufchatel cheese and the cream (disclaimer: I don’t like using fat free half and half because it’s not a healthful choice. With how little I used, any other milk would be better. Plus there is blending involved, so the soup will probably be creamy enough without it.)
- The soup is finished at this point, but I decided to give it a few pulses with an immersion blender.
*You may want to adjust the broth according to your desired thickness.
I served the chowder with a simple crudite platter, so the kids could choose the veggies they liked. I tricked them with the ranch dipping sauce by mixing the seasoning with Greek yogurt and skim milk instead of sour cream. Hello, protein.
Winter seems to be hanging on for little while longer here in PA. Soup is just the thing to warm you up from the inside out. I hope you give it a try and cozy up to dinner without a fight.