Aug 28 2011
4 medium potatoes, peeled and chopped $0.68
3 tablespoons olive oil $0.54
1 medium onion, diced $0.47
2 cups vegetable stock $0.99
4 ears corn, with corn cut off $0.68
2 teaspoons salt $0.02
Freshly ground black pepper $0.01
2 cups half and half cream $1.76
Total Cost $5.15
Cost per Serving $1.29
1.) In a Dutch oven or other large stock pot, heat olive oil over medium-high heat. Add potatoes and onions to the pot and turn to coat everything in oil. Stir and cook for 5 minutes.
2.) Pour in the vegetable stock and stir in the corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover the pot. Simmer for twenty minutes, stirring occasionally, until potatoes are tender.
3.) Warm the half and half in a small saucepan until it’s hot and just about to boil. Stir constantly so that the cream does not burn to the pot. Remove the pan from the heat just until it boils and then add to the chowder. Remove chowder from heat.
4.) Serve and enjoy!