Are you familiar with Poutine?
It’s Quebec’s version of comfort food.
Picture crispy fries and gooey cheese curds smothered in luscious-tasting gravy. A forkful of fresh poutine (frozen is “OUACHE”) tastes EXTRA good on a sub-zero day! 😋
It is what gave our recipe team (who are a little cranky because of the polar vortex) inspiration for this 5-Ingredient Creamy Corn Chowder Soup recipe.
Corn kernels sub-in for cheese curds. Cream of mushroom soup for gravy. With a handful of crispy oven-fries gently settled on top.
After devouring a cup of this chowder, I would say that it delivers the same warm-and-comforting vibes as poutine! And, I’m not just saying that because I’m slightly frightened of the recipe team right now.
Perfect for thawing out, and Mastering Your B.E.W, on a sub-zero day! Recipe below. ⬇️🍲⬇️
Happy Cooking!
P.S. I am told OUACHE (pronounced Wha-shh) is the Quebecois way to express disgust in French. As in, “This frozen poutine has frost spikes on the curds, ouache!” – except of course the whole sentence would be in French.
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Creamy Corn Chowder with Fries
Creamy chowder topped with crispy oven-baked fries.
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Makes: About 2 Servings | Prep Time: About 20 Minutes
INGREDIENTS
- 1/4 bag frozen fries (5.5 oz / 162 g) – or cook extra to serve on the side
- 1 can (10 oz / 284 ml) mushroom soup
- 1 cup thawed frozen corn
- 2/3 cup milk (any kind you want)
- Dash black pepper
- Pinch cayenne pepper (optional)
HOW TO MAKE
- Place fries on a baking sheet and cook as per package directions.
- Meanwhile, pour soup into a pot. Pour milk into the empty soup can. Add enough water to fill the can, then pour into a blender. Add 1/2 cup of corn. Blend like a smoothie (it’s okay if bits of corn remain). Pour mixture in the pot with the soup. Add remaining corn. Stir to combine.
- Cook chowder mixture over medium-low heat until hot (about 5 minutes). Season with black pepper. To serve, ladle heated chowder in a cup (or bowl). Place a handful of fries on top and sprinkle with cayenne pepper (if using). Serve with extra fries on the side!
Do you know what makes the Café better? Your input.
Drop me a line at brent@collegerecipecafe.com.
If we put your recipe or suggestion into action we’ll hook you up with some cooking swag!
Brent Garell (hey that’s me!) is the founder of College Recipe Cafe. He is the author of The Cook-a-Palooza Experience, 15-Minute Money Saving Meals for Students and your guide inside the Cafe’s e-learning site Cooking Pro Jumpstart.
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