Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, potato and corn chowder. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Potato and corn chowder is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Potato and corn chowder is something which I have loved my entire life. They’re fine and they look fantastic.
Check Out Potato Corn Chowder Soup On eBay. Fill Your Cart With Color Today! Sling the butter into a soup kettle and melt over medium-high heat.
How to Make Potato and corn chowder
To begin with this particular recipe, we have to first prepare a few components. You can cook potato and corn chowder using 16 ingredients and 8 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Potato and corn chowder:
- Take 4 slices bacon
- Get Half sack of potatoes
- Get 5 corn on the cob (with husk)
- Get 1/2 onion (diced)
- Take 1 large carrot (shredded)
- Make ready 1 celery with leafy ends (diced)
- Prepare 3 cloves garlic (minced)
- Prepare 2 knorr chicken bouillon cubes
- Get 3 tbsp salted butter
- Make ready 1 1/2 c heavy whipping cream or evaporated milk
- Take 1/2 tsp ground thyme
- Make ready Pinch cayenne pepper
- Get Pinch sage
- Make ready 1/4 smoked paprika
- Make ready At least 2 tsp salt
- Take At least 1 tsp pepper
Cook until potatoes are fork tender. Add milk and flour/water, stirring well. Note: it is a potato chowder not a corn chowder with potatoes in it. In a large saucepan, heat butter over medium-high heat.
Instructions
Instructions to make Potato and corn chowder:
- Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch).
- Remove husk from corn and clean very well. Remove any bad spots. Over a large bowl use a knife to remove kernels from the cob. Then, take a spoon and 'milk' the cob, removing all of the kernel bits and juice from the cob. I save one cob and milk it at the very end as a garnish.
- In a Dutch oven, brown the bacon. Leave 1/4 of grease rendered in pot, set the rest aside. Set bacon on napkin to absorb grease and use as topping for end result.
- Melt butter in pot with the bacon grease. Add onion and celery. Season with a little bit of your salt and pepper. Saute for a few minutes or until onion is translucent and flavors are brought out. You can smell when this has happened.
- Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes.
- Add potatoes and corn to pot. Fill with water about 1 inch above ingredients. Cover and bring to a boil. Add cream and chicken bullion and stir. Reduce heat and simmer 30 minutes or until potatoes are tender.
- Use an immersion blender or hand potato masher and blend 1/3 of potatoes to thicken broth. If you like a thicker chowder you can mix 2 tsp of cornstarch with some cold water and add to pot. Allow to simmer 10 more minutes and serve.
- I garnish mine with fresh pulp from one corn, parmesan cheese and the bacon bits.
Non-dairy creamer provides an unusual base for this chowder made with bacon, canned corn, potatoes and concentrated chicken soup base. This is very similar to the potato-corn-bacon chowder my mother made growing up, but without all the extra work and hours tending to a pot on the stove. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through.
As simple as that Steps to Prepare Potato and corn chowder
So that is going to wrap it up for this special food potato and corn chowder recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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