Hey everyone, it’s Brad, welcome to our cooking learning blog. Now, we’re going to make a special dish, potato and corn chowder. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
But this potato corn chowder is one of our all time favorites. It's rich, and creamy, and chunky, and healthier than you might think. You can make this soup more decadent by using heavy cream instead of milk or light cream, but I think it's perfectly creamy using the lighter options and doesn't become so. Dump in the broth and potatoes.
Potato and corn chowder is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Potato and corn chowder is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook potato and corn chowder using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Potato and corn chowder:
- Take 4 slices bacon
- Get Half sack of potatoes
- Make ready 5 corn on the cob (with husk)
- Take 1/2 onion (diced)
- Get 1 large carrot (shredded)
- Take 1 celery with leafy ends (diced)
- Take 3 cloves garlic (minced)
- Make ready 2 knorr chicken bouillon cubes
- Make ready 3 tbsp salted butter
- Take 1 1/2 c heavy whipping cream or evaporated milk
- Take 1/2 tsp ground thyme
- Prepare Pinch cayenne pepper
- Prepare Pinch sage
- Prepare 1/4 smoked paprika
- Make ready At least 2 tsp salt
- Prepare At least 1 tsp pepper
I love potato soup and corn chowder so this combo sounds lovely to me! Try this corn chowder recipe from Food.com. Combine, in a large pot,all ingredients except milk and flour/water. Cook until potatoes are fork tender.
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.
Combine, in a large pot,all ingredients except milk and flour/water. Cook until potatoes are fork tender. This chowder of corn, potatoes, and carrot provides hearty vegetable warmth, enough to keep you going throughout the cold nights. Seasonal potatoes make this vegan corn chowder a comforting bowl of autumnal goodness, packed with herbs and spices. Add the corn and stir to heat through.
So that’s going to wrap it up with this exceptional food potato and corn chowder recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
