Corn, Potato + Cheddar Chowder
"it feels like a hug"
Hey there! On Tuesdays I share easy lunch recipes for paid subscribers.
To me, a “lunch recipe” is especially simple to make and simple to clean-up (of course you can make the recipe for any mealtime that you’d like!).
I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).
Want today’s recipe? And access to all of the recipes I’ve shared??? Become a paid subscriber today! It’s the most direct way to support my work (which allows me to be involved in my community, etc.) xoxoxox
ANNOUNCEMENT!
Before we jump into the soup pot, just a reminder that my final class of 2025 is coming up on Sunday Dec. 21!! All info below + FAQs are here! →→→SIGNUP HERE!! ←←←
Behind today’s soup!
It’s gotten really cold where we live. Which means snowy Winky walks, extra layers and, of course, SOUP.
So today I’m bring you a very easy, very comforting corn, potato + cheddar chowder.
I made seven gallons of it last month for Queer Soup Night held at Eliza in Kingston, NY (there are some very sweet photos of that night right here…over 125 people came! and we raised nearly $3K for the Kingston Emergency Food Collaborative). I used tons of potatoes and celery from Long Season Farm and cooked it in Emmet’s amazing kitchen and it was just GREAT.
Today I’ve got the recipe for you, but scaled down to a much more reasonable 2 quarts rather than 7 gallons!! It’s so simple to make and, as someone who attended Queer Soup Night told me, “it feels like a hug.”
Below, for paid subscribers, the recipe, plus notes on how to incorporate bacon, sausage or shrimp / how to make it vegan / things to serve it with to make it a more complete meal!!!! And all of it in a handy PDF!
Corn, Potato + Cheddar Chowder
Makes about 2 quarts
2 tablespoons unsalted butter
1 yellow onion, finely diced (about a cup)
