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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have perfected this recipe over the years and it is one of my kid's favorite recipes of mine. We top it with cheese and serve with garlic bread. Mmmmm good! Ingredients:
6 -8 medium russet potatoes, peeled & chopped |
2 (15 ounce) cans whole kernel corn, drained |
1/4 cup carrot, minced |
2 tablespoons chicken base |
1 teaspoon thyme |
1 teaspoon tarragon |
1 teaspoon onion powder |
1 teaspoon garlic salt |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup half-and-half cream |
3 tablespoons flour |
Directions:
1. Add chopped potatoes to large pot (should be large enough to add all potatoes and only be half full).
2. Cover potatoes with water. Water should come about 1 inch over potatoes.
3. Add 1 can of corn, carrots, chicken base, thyme, tarragon, onion powder, garlic salt and salt and pepper to pot.
4. Boil until potatoes are tender.
5. Meanwhile, put other can of corn in a blender along with half & half and flour.
6. Blend until creamy.
7. When potatoes are tender add creamy mixture to pot, while stirring.
8. Turn heat down to medium low for 10 minutes, then serve.
9. Serve by itself or top with cheese and eat it with bread!
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