And Bobby and I *may* have had occasion to fight over the leftovers. Honestly, like my Kleenex, this soup is something I can’t get through cold & flu season with out. And? Making it for the fam, or my house church group, or a friend who’s had a new baby, is an act of love. It’s just. That. Good.
As promised, I’ll list the recipe I follow below, but first I want to know: what are your must-haves to get through cold and flu season? And what’s your favorite comfort food?
Potato Corn Chowder – Slow Cooker Version
6 large baking potatoes
2.5 cups milk
1/4 cup sour cream
2 tbsp butter
1 can cream corn
1 onion, chopped or diced
1 clove garlic, pressed or minced
optional toppings: bacon and cheddar cheese
Directions: Cube potatoes (I leave the peel on, up to you). Combine with diced onion, 1/2 cup of the milk, butter, and garlic. Cook on low for 4 hours. Add creamed corn, remaining 2 cups of milk, and sour cream. Turn slow cooker up to high and cook an additional 2-3 hours, until potatoes are very tender. Top with cheese and bacon crumbles if desired. Add salt and pepper to taste.
Microwave version (I use a Pampered Chef Deep Covered Baker, I don’t know of any other dish you can do it in like this):
Note: I only use about 4 large baking potatoes in this version because of space in the baker.
Combine cubed potatoes, 1/2 cup milk, garlic, and onion in deep covered baker. Cover and microwave on high for 10 minutes. Remove and mix potatoes around. Cover and microwave for an additional 10 minutes. Add creamed corn, remaining 2 cups milk, butter and sour cream and stir, coarsely mashing potatoes. Return to microwave for 4-6 minutes. Top with cheddar cheese and back and add salt and pepper to taste.