Potato and corn chowder. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan. In a large saucepan, cook and stir onion in oil over medium heat until tender.
Stir into soup; return to a boil. Dump in the broth and potatoes. Add the shredded carrots and corn. You can cook Potato and corn chowder using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Potato and corn chowder
- Prepare 4 slices of bacon.
- You need Half of sack of potatoes.
- You need 5 of corn on the cob (with husk).
- Prepare 1/2 of onion (diced).
- It’s 1 of large carrot (shredded).
- Prepare 1 of celery with leafy ends (diced).
- It’s 3 cloves of garlic (minced).
- Prepare 2 of knorr chicken bouillon cubes.
- Prepare 3 tbsp of salted butter.
- It’s 1 1/2 c of heavy whipping cream or evaporated milk.
- You need 1/2 tsp of ground thyme.
- Prepare Pinch of cayenne pepper.
- It’s Pinch of sage.
- You need 1/4 of smoked paprika.
- Prepare of At least 2 tsp salt.
- Prepare of At least 1 tsp pepper.
Dynamic Duo An easy, hearty classic recipe for potato corn chowder featuring lots of delicious veggies like bell peppers, celery, carrots, corn, and—of course—potatoes. Hint: Use as your grocery check-list or when at home preparing your recipe DIRECTIONS Combine, in a large pot,all ingredients except milk and flour/water. Cook until potatoes are fork tender. Add milk and flour/water, stirring well.
Potato and corn chowder instructions
- 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..
In a large saucepan, heat butter over medium-high heat. Stir in broth, scraping the bottom of the pot to remove any browned bits. Stir, bring to a simmer, and reduce heat to medium. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Add the bacon, cooked vegetables, potatoes, and corn.